Spooktacular Choc Cupcakes with Creamy Peanut Butter
Yield
2 dozenPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 3 | ounces |
cream cheese
softened, 2 packages |
|
| ⅔ | cup |
peanut butter
creamy |
|
| ¼ | cup |
vanilla extract
|
|
| 3 | cups |
powdered sugar
|
|
| cupcakes | |||
| 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
=or=, 3/4 c sour milk |
|
| ¾ | cup |
water
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
candies
assorted, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 86.7 | ml/g |
cream cheese
softened, 2 packages |
|
| 158 | ml |
peanut butter
creamy |
|
| 59 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| cupcakes | |||
| 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
=or=, 3/4 c sour milk |
|
| 177 | ml |
water
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
candies
assorted, optional |
* |
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.
