The best delicious Spooktacular Chocolate Cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spooktacular Chocolate Cupcakes recipe today!
Hello my friends, this Spooktacular Chocolate Cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our Spooktacular Chocolate Cupcakes is amazingly delicious, and addictive, everyone will be asking for more Spooktacular Chocolate Cupcakes.
What Makes This Spooktacular Chocolate Cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spooktacular Chocolate Cupcakes.
Ready to make this Spooktacular Chocolate Cupcakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Leave a Reply