Spooktacular
Chocolate Cupcakes
- 2 cups all-purpose flour
2 cups granulated sugar
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup vegetable shortening
3/4 cup buttermilk or sour milk*
3/4 cup water
2 large eggs
1 teaspoon vanilla extract
- PEANUT BUTTER CREAM FILLING
(recipe follows)
Assorted candies (optional)
- Heat oven to 350°F.
Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
- 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.
- 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.
- 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.
Makes about 3 dozen cupcakes.
* To sour milk: Use 2 1/4
teaspoons white vinegar plus milk to equal 3/4 cup.
PEANUT BUTTER CREAM
FILLING:
2 (3-ounces each) packages
cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
- 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.
Makes about 2 3/4 cups
filling.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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