Ingredients Jump to Instructions ↓

  1. --FILLING-- 3 oz (2 pkg) cream cheese;

  2. -softened 2/3 c Creamy peanut Butter;

  3. 1/4 c Vanilla Extact;

  4. 3 c Powdered sugar;

  5. --CUPCAKES-- 2 c All-Purpose flour;

  6. 2 c Sugar;

  7. 3/4 c Cocoa;

  8. 1 ts Baking soda;

  9. 1 ts Salt;

  10. 1/2 ts Baking powder;

  11. 3/4 c Shortening;

  12. 3/4 c Buttermilk;

  13. 3/4 c Sour milk

  14. 3/4 c Water;

  15. 2 Eggs;

  16. 1 ts Vanilla extract;

Instructions Jump to Ingredients ↑

  1. 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.


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