Spooky Chocolate Cupcakes

Ingredients

• 2 cups all purpose flour 
• 2 cups sugar 
• 3/4 cup cocoa 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 1/2 teaspoon baking powder 
• 3/4 cup shortening 
• 3/4 cup buttermilk 
• 3/4 cup water 
• 2 eggs 
• 1 teaspoon vanilla extract 
• Assorted candies (optional) 

• 2 -- 3 ounce packages cream cheese, softened 
• 2/3 cup creamy peanut butter 
• 1/4 cup milk 
• 1 teaspoon vanilla extract 
• 3 cups powdered sugar 

Heat oven to 350°F. Line muffin cups with paper backing cups. Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low heat 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. 

Filling 

Beat cream cheese and peanut butter in large bowl until well blended. Add milk and vanilla; beat well. 
Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Place peanut butter filling into pastry bag, fitted with 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. 

Yield 3 dozen cupcakes

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