Halloween Spooktacular Chocolate Cupcakes

• 2 cups flour, all-purpose
• 2 cups sugar
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup vegetable shortening
• 3/4 cup buttermilk
• 3/4 cup water
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 x candies assorted
• 3 ounces cream cheese sofrened
• 23 cup peanut butter creamy
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

1. Heat oven to 350F (180C).
2. Line muffin cups which are 2 1/2 inch in diameter with paper baking cups.
3. Stir together dry ingredients in a large bowl.
4. Add shortening, buttermilk, water, eggs and vanilla.
5. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
6. Beat on high speed 3 minutes, scraping bowl occasionally.
7. Fill muffin cups 13 full with batter.
8. Bake for 20 minutes or until wooden pick inserted in center comes out clean.
9. Remove from pan to wire rack.
10. Cool completely.
11. Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended.
12. Add milk and vanilla; beat well.
13. Gradually add powdered sugar, beating until smooth.
14. Add additional milk, 1 tsp.
15. at a time, until desired consistency.
16. Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
17. Insert tip into center of cupcakes; pipe filling into cupcake.
18. Remove tip from cake; garnish top with swirl of filling.
19. Decorate with candies if desired.
20. Cover; refrigerate leftover cupcakes.

flour, sugar, cocoa powder, baking soda, salt, baking powder, vegetable shortening, buttermilk, water, eggs, vanilla, cream cheese, peanut butter, milk, vanilla, powdered sugar

Taken from recipeland.com/recipe/v/halloween-spooktacular-chocolat-40171 (may not work)