Description
Delicious and fluffy cupcakes filled with peanut butter and jelly, perfect for a sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup jelly (your choice)
- 1/2 cup heavy cream (for frosting)
- 1/4 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the peanut butter and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Scoop the batter into the prepared muffin tins, filling each cup halfway.
- Place a teaspoon of jelly into the center of each cupcake batter.
- Cover the jelly with more batter until the cups are about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- For the frosting, whip the heavy cream and powdered sugar until soft peaks form, then frost the cooled cupcakes.
Notes
- For a fun variation, use different flavors of jelly.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg