Halloween Spooktacular Chocolate Cupcakes
:)
Yield
36 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| ¾ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
buttermilk
|
|
| ¾ | cup |
water
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
candies
assorted |
* |
| Peanut butter cream filling | |||
| 3 | ounces |
cream cheese
sofrened |
|
| ⅔ | cup |
peanut butter
creamy |
|
| ¼ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 177 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 177 | ml |
buttermilk
|
|
| 177 | ml |
water
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
candies
assorted |
* |
| Peanut butter cream filling | |||
| 86.7 | ml/g |
cream cheese
sofrened |
|
| 158 | ml |
peanut butter
creamy |
|
| 59 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
Directions
Heat oven to 350℉ (180℃).
Line muffin cups which are 2½ inch 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 ⅓ 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.
