Recipe by caffeine junkie
Cake, jelly, peanut butter, and chocolate... how can you go wrong with this combination? This makes a lot of frosting, but if the kids are helping, they might leave just enough for the cupcakes. I just double the cupcake recipe, or you could half the frosting recipe. The frosting is so good, my dad, who normally doesn't eat too much sweets, just wanted to eat it straight from the bowl! I tweaked it just a little, and it got even better! It's perfect... light, fluffy, peanut buttery goodness. If you like, you could use your favorite jam or jelly in place of the grape jelly. From Food Network.
Top Review by Muffin Goddess
Another of my PAC 2006 picks. Wow, these were great! I have to be honest, I was a little worried about the cake part, because I usually prefer cake-mix cakes (sometimes from-scratch cake is heavy and dry). What a nice surprise! These were so good! I had some cake flour, so I subbed that for the all-purpose. I doubled the cupcake recipe (per recommendation) and got exactly 32 cupcakes (more kudos for this, since oftentimes my yield for cookies and cupcakes is not exactly as specified). I did find that I probably could have reduced the jelly by half a cup for a double recipe, but maybe I just didn't fill all the cupcakes enough. The frosting was also incredible -- so light and fluffy, unlike any peanut butter frosting I've tried before. I didn't know how I felt about chocolate with peanut butter and jelly, so I passed on the chocolate chips. For decoration, I just put a little squirt of the remaining grape jelly on top of each frosted cupcake (kinda like a cherry on top). You weren't kidding about the frosting recipe making so much, I still had about 3/4 cup left over after frosting the 32 cupcakes, and I even mounded the frosting on! Of course, seeing that it's a Food Network recipe, they probably intended the frosting to be piled on like bakery cupcakes (nice, but tough to transport without destruction). I will definitely be making these again (especially if my coworkers aka my favorite guinea pigs have anything to say about it). Thanks for posting!
- 354.88 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml salt
- 118.29 ml butter, softened
- 236.59 ml granulated sugar
- 2 eggs
- 1 egg yolk
- 9.85 ml vanilla
- 177.44 ml milk
- 236.59 ml grape jelly
Peanut butter frosting
- 118.29 ml butter, softened
- 226.79 g bar cream cheese, softened
- 236.59 ml creamy peanut butter
- 946.36 ml powdered sugar
- 1.23 ml ground cinnamon
- 12.32 ml milk
- 2.46 ml vanilla
- mini chocolate chip (optional)
- crushed chocolate candy bar (optional)
Directions See How It's Made
- Preheat oven to 350 degrees. Line cupcake pan with baking cups.
- For the cupcakes, sift flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream butter and sugar on medium speed until light and fluffy, scraping occasionally.
- Beat in eggs, egg yolk, and vanilla. Reduce speed to low, scraping occasionally.
- Slowly pour in milk and mix until smooth. Gradually add flour mixture and mix just until blended. Scoop batter evenly into pans, about 3/4 full. Bake 20 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
- Fill jelly in a squirt bottle and screw on cap. Carefully insert into cupcake and gently squeeze in about 1 teaspoon of jelly, making three insertions in a line in the middle of the cupcake.
- For the frosting, mix butter, cream cheese, and peanut butter in medium bowl on medium speed until light and fluffy.
- Slowly add powdered sugar and ground cinnamon and continue to mix until smooth.
- Add milk and vanilla and mix until frosting is a good spreading consistency. Frost cupcakes.
- Sprinkle mini chocolate chips or crushed candy bars on frosting.