Halloween Spooktacular Chocolate Cupcakes

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.