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---------- Recipe via Meal-Master (tm) v8.05
Title: SPOOKTACULAR CHOC CUPCAKES W/ CREAMY PEANUT B
Categories: Cakes, Chocolate, Kids
Yield: 3 Dozen
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3 oz (2 pkg) cream cheese;
-softened
2/3 c Creamy peanut Butter;
1/4 c Vanilla Extact;
3 c Powdered sugar;
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2 c All-Purpose flour;
2 c Sugar;
3/4 c Cocoa;
1 ts Baking soda;
1 ts Salt;
1/2 ts Baking powder;
3/4 c Shortening;
3/4 c Buttermilk;
-=OR=-
3/4 c Sour milk
3/4 c Water;
2 Eggs;
1 ts Vanilla extract;
Assorted candies; (optional)
Heat oven to 350 degrees. Line Muffins cups (2 1/2" 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 ts 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 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 liftover cupcakes.
NOTE: To sour milk, use 2 1/2 teaspoon white vinegar plus enough milk to
make 3/4 cup. Source: The San Diego Union-Tribune Food Section, Oct. 13,
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