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Halloween Spooktacular Chocolate Cupcakes















Low Cholesterol, Trans-fat Free, Low Sodium


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
Peanut butter cream filling
3 ounces cream cheese
cup peanut butter
¼ cup milk
1 teaspoon vanilla extract
3 cups powdered sugar


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 15523% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 121mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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