2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup shortening
3/4 cup buttermilk
3/4 cup water
2 eggs
1 tsp. vanilla extract
assorted candies (optional)

Preheat oven to 350°F. Line muffin cups which are 2 1/2-inches in diameter with paper baking cups.

Stir together dry ingredients in a 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 1/3 full with batter.

Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.

PEANUT BUTTER CREAM FILLING:

2 (3 oz. ea.) pkgs. cream cheese, softened
2/3 cup creamy peanut butter
1/4 cup milk
1 tsp. vanilla extract
3 cups confectioners' sugar

Beat cream cheese and peanut butter in a large bowl until well blended. Add milk and vanilla; beat well.

Gradually add confectioners' sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency is reached.

Place peanut butter cream filling into a pastry bag, fitted with a large star tip. Insert tip into center of cupcakes; pipe filling into each cupcake.

Submitted by: Julie Coleman