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
3/4 c Water
2 Eggs
1 ts Vanilla extract
Assorted candies (optional)
PEANUT BUTTER CREAM FILLING
2 3 Oz Package cream cheese;
-sofrened
2/3 c Creamy peanut butter
1/4 c Milk
1 ts Vanilla extract
3 c Powdered sugar
Heat oven to 350 degrees. Line muffin cups which are 2 1/2″ in diameter
with paper baking cups.
Stir together dry ingredients in a 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. Fill muffin cups 1/3 full with batter. Bake for 20 minutes
or until wooden pick inserted in center comes out clean. Remove from pan
to wire rack. Cool completely.
Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter
in a large bowl until well blended. Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth. Add additional milk, 1
tsp. at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large
star tip. Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling. Decorate with
candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3
dozen cupcakes.
Yields
6 Servings