Halloween Spooktacular Chocolate Cupcakes

Name: Halloween Spooktacular Chocolate Cupcakes
Yield: 36
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; baking soda; salt; baking powder; vegetable shortening; buttermilk; water; eggs; vanilla extract; candies; cream cheese; peanut butter; milk; vanilla extract; powdered sugar

Submitted by lisalovesjordank

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.

YIELD

36 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

CUPS ALL-PURPOSE FLOUR

CUPS SUGAR

CUP COCOA POWDER

TEASPOON BAKING SODA

TEASPOON SALT

TEASPOON BAKING POWDER

CUP VEGETABLE SHORTENING *

CUP BUTTERMILK

CUP WATER

LARGE EGGS

TEASPOON VANILLA EXTRACT

CANDY
assorted, to taste *

Peanut butter cream filling

OUNCES CREAM CHEESE
sofrened

⅔

CUP PEANUT BUTTER
creamy

CUP MILK

TEASPOON VANILLA EXTRACT

CUPS 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.