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Spooktacular Chocolate Cupcakes

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Description Edit

Ingredients Edit

Directions Edit

1 Heat oven to 350 °F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2 Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. 3 Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. 4 Prepare Peanut butter cream FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes. 5 * To sour milk: Use 2-1/4 teaspoons white vinegar plus milk to equal 3/4 cup. 6 Peanut butter cream FILLING 7 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 a time, if necessary, until desired consistency. About 2-3/4 cups filling. 8 Recipe from Hershey's Kitchens


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