Recipe courtesy of Kevin VanDeraa

Anti-Bullying Dodge Ball Cupcakes, aka Peanut Butter and Jelly

  • Level: Advanced
  • Total: 1 hr 25 min
  • Prep: 1 hr
  • Cook: 25 min
  • Yield: 12 cupcakes
Share This Recipe

Ingredients

Cream Cheese Frosting:

4 drops burgundy food color

4 drops red food color

1 pound cream cheese, at room temperature

6 ounces powdered sugar

1 teaspoon vanilla extract

4 ounces (1 stick) butter, at room temperature

Seedless raspberry jam, for filling and glaze

Garnishes:

6 ounces rolled fondant

Black food color for stamping ink 

Small cookie cutter 1 inch or smaller 

Adjustable stamp that can spell out bullying 

Red edible marker

Peanut Butter Cupcakes:

156 grams (about 5 1/2 ounces) all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

177 grams (about 6 1/4 ounces) sugar

1 1/2 tablespoons vegetable oil

3/4 teaspoon vanilla extract

1/8 teaspoon almond extract

1/2 cup buttermilk

100 grams (about 3 1/2 ounces) peanut butter

Nonstick baking spray

Directions

  1. For the cupcakes: Preheat the oven to 350 degrees F. 
  2. In a large mixing bowl, combine the flour, baking soda, baking powder and salt. Whisk to fully incorporate and set aside. 
  3. In a medium mixing bowl, mix together the egg, sugar, oil, vanilla and almond extracts. Add the wet to the dry and fully incorporate. Mix in the buttermilk and peanut butter. Once all the lumps are out, mix in 1/4 cup water. 
  4. Prepare a cupcake pan with nonstick spray and liners. Add batter to just over half full and bake until the cupcakes spring back when touched, 20 to 25 minutes.
  5. For the frosting: In the bowl of a stand mixer with a paddle attachment, cream the butter until light and fluffy. While it's mixing, add bits of cream cheese, 2 to 3 ounces at a time until all the cream cheese is incorporated. Make sure to scrape down the bowl frequently. When you are satisfied that the butter and cream cheese are evenly mixed and there are no lumps, add the powdered sugar and mix to incorporate. When all the lumps are out, add the vanilla and food coloring and mix to incorporate.
  6. For the glaze: Combine equal parts seedless raspberry jam and water, heat in the microwave until liquid, stirring to make sure it's fully combined.
  7. For the garnish: Roll the fondant out about 1/8-to-1/4-inch thick. Cut out 12 circles, one for each cupcake. Allow the fondant to harden a bit, and then stamp the word bullying on all the circles. Use the red marker to make the circle and slash sign on top of the bullying word.
  8. To assemble: Core and fill the cupcakes with raspberry jam. Using a round tip, pipe small round balls of cream cheese frosting on the top of the cupcakes. Make a second layer of balls so the cupcake looks like it has a pile of dodge balls on top of it. Dip the top of the cupcakes in the raspberry glaze and place the garnish on top

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.