———————————-FILLING———————————- 3 oz (2 pkg) cream cheese;
-softened 2/3 c Creamy peanut Butter;
1/4 c Vanilla Extact;
3 c Powdered sugar;
———————————-CUPCAKES———————————- 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;
-=OR=- 3/4 c Sour milk
3/4 c Water;
2 Eggs;
1 ts Vanilla extract;
Assorted candies; (optional) Heat oven to 350 degrees. Line Muffins cups (2 1/2″ in diameter) with paper bake cups. TO MAKING FILLING: 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 ts at time, until desired consistency is reached. TO MAKE CUPCAKES: Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat a low speed with an electric mixer 30 seconds, scraping bowl occasionally. Fill muffin cups 1/2 full with batter. Bake in a 350 degree oven for 20 minutes. Remove from wire rack. Cook completely. Place peanut butter cream filling into a pastry bag fitted with large star tip. Insert the tip into the center of the on the top of the cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl or filling. Decorate with candies, if desired. Cover; refrigerate liftover cupcakes. NOTE: To sour milk, use 2 1/2 teaspoon white vinegar plus enough milk to make 3/4 cup. Source: The San Diego Union-Tribune Food Section, Oct. 13,