Spooktacular Choc Cupcakes with Creamy Peanut Butter

Directions

Heat oven to 350℉ (180℃).

Line Muffins cups (2½ inches in diameter) with paper bake cups.

TO MAKING FILLING: Beat cream cheese and peanut butter in large bowl until blended.

Add milk and vanilla; beat well.

Gradually add powdered sugar, beating until smooth.

Add additional milk, 1 teaspoon at time, until desired consistency is reached.

TO MAKE CUPCAKES: Stir together dry ingredients in a large bowl.

Add shortening, buttermilk, water, eggs and vanilla.

Beat a low speed with an electric mixer 30 seconds, scraping bowl occasionally.

Fill muffin cups ½ full with batter. Bake in a 350℉ (180℃) oven for 20 minutes.

Remove from wire rack. Cook completely.

Place peanut butter cream filling into a pastry bag fitted with large star tip.

Insert the tip into the center of the on the top of the cupcakes; pipe filling into cake.

Remove tip from cake; garnish top with swirl or filling.

Decorate with candies, if desired.

Cover; refrigerate liftover cupcakes.

NOTE: To sour milk, use 2½ teaspoon white vinegar plus enough milk to make ¾ cup.