Peanut Butter & Jelly Cupcakes
Recipe from: Skippy
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- box (1 lb. 2.25 oz.) yellow cake mix (non-pudding type)
- 1 c
- skippy creamy peanut butter
- 1/2 c
- grape, strawberry or raspberry jelly
- chocolate frosting (recipe below)
1Choclate frosting recipe:
1/2 cup margarine,
4 tablespoons cocoa powder
4 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract
Directions: Melt margarine over a low heat or micro. Put melted margarine in a mixing bowl. Gradually beat in cocoa, sugar, milk and vanilla, mix well.
2Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
3Beat cake mix with Skippy® Creamy Peanut Butter in large bowl with electric mixer on medium speed until coarse crumbs form. Continue preparing cake mix according to package directions, omitting oil.
4Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
5Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely. Spread with frosting.