----------------------------------CUPCAKES---------------------------------2 c All-Purpose flour; 2 c Sugar; 0.75 c Cocoa; 1 ts Baking soda; 1 ts Salt; half ts Baking powder; 0.75 c Shortening; 0.75 c Buttermilk; -=OR= 0.75 c Sour milk 0.75 c Water; 2 Eggs; 1 ts Vanilla extract; Assorted candies; (optional) Heat oven to 350 degrees. Line Muffins cups ( 6 cm 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 half 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 2.5 teaspoon white vinegar plus enough milk to make 0.75 cup.