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Spooktacular Chocolate Cupcakes Recipe

Things You'll Need

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup shortening
  • 3/4 cup buttermilk or sour milk*
  • 3/4 cup water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • PEANUT BUTTER CREAM FILLING (recipe follows)
  • Assorted candies (optional)

How to Make

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. 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.
  • 3. 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.
  • 4. 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. 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 packages (3 oz. each) 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. About 2-3/4 cups filling.