Ingredients

Filling
3 ounces (2 packages) cream cheese softened
2/3 C. creamy peanut butter
1/4 C. vanilla extract
3 C. powdered sugar
C. cakes
2 C. all-purpose flour
2 C. sugar
3/4 C. cocoa
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 C. shortening
3/4 C. buttermilk or 3/4 C. sour milk
3/4 C. water
2 eggs
1 tsp. vanilla extract
Assorted candies; (optional)

Cooking Instructions

Heat oven to 350 degrees. Line Muffins cups (2 1/2 inch 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 tsp. at time, until desired consistency is reached. To make cupcake: 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 cup 1/2 full with batter. Bake in a 350 degree 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 leftover cupcakes.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)