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Halloween Spooktacular Chocolate Cupcakes

  • 36servings
  • 30minutes
  • 155calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups flour, all-purpose

  2. 2 cups sugar

  3. 3/4 cup cocoa powder

  4. 1 teaspoon baking soda

  5. 1 teaspoon salt

  6. 1/2 teaspoon baking powder

  7. 3/4 cup vegetable shortening

  8. 3/4 cup buttermilk

  9. 3/4 cup water

  10. 2 large eggs

  11. 1 x candies assorted

  12. Peanut butter cream filling

  13. 3 ounces cream cheese sofrened

  14. 2/3 cup peanut butter creamy

  15. 1/4 cup milk

  16. 1 teaspoon vanilla extract

  17. 3 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees.

  2. Line muffin cups which are 2 1/2andquot; in diameter with paper baking cups.

  3. Stir together dry ingredients in a large bowl.

  4. Add shortening, buttermilk, water, eggs and vanilla.

  5. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.

  6. Beat on high speed 3 minutes, scraping bowl occasionally.

  7. Fill muffin cups 1/3 full with batter. Bake for 20 minutes or until wooden pick inserted in center comes out clean.

  8. Remove from pan to wire rack.

  9. Cool completely.

  10. Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended.

  11. Add milk and vanilla; beat well.

  12. Gradually add powdered sugar, beating until smooth.

  13. Add additional milk, 1 tsp.

  14. at a time, until desired consistency.

  15. Place peanut butter cream filling into a pastry bag, fitted with a large star tip.

  16. Insert tip into center of cupcakes; pipe filling into cupcake.

  17. Remove tip from cake; garnish top with swirl of filling.

  18. Decorate with candies if desired.

  19. Cover; refrigerate leftover cupcakes.

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