Recipe: Halloween - Spooktacular Chocolate Cupcakes

SPOOKTACULAR CHOCOLATE CUPCAKES

2 cup all-purpose flour
2 cup sugar
3/4 cup cocoa
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 cup shortening
3/4 cup buttermilk
3/4 cup water
2 eggs
1 tsp vanilla extract
Assorted candies (optional)
FOR THE PEANUT BUTTER CREAM FILLING:
2 packages (3 oz each) cream cheese, sofrened
2/3 cup creamy peanut butter
1/4 cup milk
1 tsp vanilla extract
3 cup powdered sugar

Heat oven to 350 degrees. Line muffin cups which are 2 1/2-inches 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.

Makes about 3 dozen cupcakes
Source: Daily Breeze Food Section - October 26, 1994