Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups all-purpose flour
2 Cups sugar
3/4 Cup cocoa
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup shortening
3/4 Cup buttermilk
3/4 Cup water
2 eggs
1 Teaspoon vanilla extract
Assorted candies (optional)
Peanut Butter Cream Filling:
2 3 Oz Package cream cheese -- sofrened
2/3 Cup creamy peanut butter
1/4 Cup milk
1 Teaspoon vanilla extract
3 Cups powdered sugar
Heat oven to 350 degrees. Line muffin cups which are 2 1/2" in diameter
with paper baking cups.
Stir together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl
occasionally. Fill muffin cups 1/3 full with batter. Bake for 20 minutes
or until wooden pick inserted in center comes out clean. Remove from pan to
wire rack. Cool completely.
Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in
a large bowl until well blended. Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth. Add additional milk, 1
tsp. at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large
star tip. Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling. Decorate with
candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3
dozen cupcakes.
Source: Daily Breeze Food Section - October 26, 1994
