Spooktacular Chocolate Cupcakes With Cream Peanut
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)