Peanut butter-jelly cupcakes with frosting
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box yellow cake mix | |
| 1 | cup | Creamy peanut butter |
| ½ | cup | Grape jelly -- or other |
| Flavors | ||
| ⅓ | cup | Unsweetened cocoa powder |
| ¼ | cup | Margarine |
| 2 | cups | Confectioner's sugar |
| 4 | tablespoons | Milk |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Creamy peanut butter |
Directions
FROSTING
For the muffins, line 24 (2-½ inch) muffin pans with paper liners.
Use a non-pudding type cake mix. Place the cake mix in a large bowl along with the peanut butter. Use an electric mixer at medium speed to mix until coarse crumbs form. Continue with cake mix directions but omit the oil called for on package. Spoon batter into muffin cups, filling each half full. Top each with 1 teaspoon jelly. Add enough batter to cover jelly, filling each cup to ¾ full. Bake in preheated 350-degree oven for 20 minutes or until cakes spring back when lightly touched. Cool in pan on wire rack for 10 minutes. Frost if desired.
FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium speed, beat cocoa and margarine until smooth. Gradually beat in sugar, alternating with milk and vanilla. Beat in peanut butter until frosting is fluffy.
Yields: 24 cupcakes and enough frosting for all.
Recipe By : Jo Anne Merrill