Chocolate Peanut Butter and Jelly Cupcakes
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 tablespoons peanut butter
- Peanut Butter Mousse Frosting:
- One 18-ounce jar creamy peanut butter (2 cups)
- One 8-ounce package cream cheese, at room temperature
- 2 cups powdered sugar
- 2 tablespoons pure vanilla extract
- 2 cups chilled whipping cream
- 1 cup grape jelly (or flavor of your choice), for filling
For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
In a medium bowl, cream together the sugars and oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture and mix well. Stir in the milk and peanut butter until the batter is smooth. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend. Add the powdered sugar and vanilla and beat until well blended. Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form. Fold into the peanut butter mixture in four additions.
To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes. Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar. It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.
Top the cupcakes with peanut butter mousse frosting.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Catarah Hampshire
Recipe courtesy of Robin Miller
Recipe courtesy of Food Network Kitchen