Peanut Butter Chocolate Cuffins
|All-purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Cup (32 tbs) (Around 500 milliliter)|
|Dry cocoa||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Baking soda||1 Teaspoon (Around 5 milliliter)|
|Salt||1 Teaspoon (Around 5 milliliter)|
|Baking powder||1⁄2 Teaspoon (Around 2 milliliter)|
|Shortening||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Buttermilk||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Water||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Vanilla||5 Milliliter (Around 1 teaspoon)|
|Softened cream cheese||6 Ounce (Around 175 G)|
|Creamy peanut butter||2⁄3 Cup (10.67 tbs) (Around 150 milliliter)|
|Milk||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Vanilla||1 Teaspoon (Around 5 milliliter)|
|Icing sugar||3 Cup (48 tbs) (Around 750 milliliter)|
In a large mixer bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder.
Make a well in the center.
Add shortening, buttermilk, water, eggs and vanilla.
Beat on low speed for 30 seconds, scraping sides of bowl.
Then beat on high speed for 3 minutes.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out dry.
Remove from pan and cool completely.
Meanwhile, in a large bowl, beat together cream cheese and peanut butter.
Add milk and vanilla, beating well.
Gradually add icing sugar and beat until smooth.
(If necessary, add additional milk until a smooth consistency is reached.) Spread over cooled cuffins.
NOTE: To make this cuffin even more special, take a pastry bag with a large star tip and fill with icing.
Insert the tip into the center of each cuffin.
Pipe some icing into the cuffin and add a swirl on top.