Recipe courtesy of Catarah Coleman
Show: Cupcake Wars
Episode: Cupcakes 'R' Us
Print
Chocolate Peanut Butter and Jelly Cupcakes
Total:
1 hr 25 min
Active:
1 hr
Yield:
24 to 30 cupcakes
Level:
Intermediate
Total:
1 hr 25 min
Active:
1 hr
Yield:
24 to 30 cupcakes
Level:
Intermediate

Ingredients

Cupcakes:
  • 1 cup granulated sugar 
  • 1/2 cup brown sugar 
  • 1 cup vegetable oil 
  • 2 large eggs 
  • 2 teaspoons pure vanilla extract 
  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/4 cup milk 
  • 2 tablespoons peanut butter 
Peanut Butter Mousse Frosting:
  • One 18-ounce jar creamy peanut butter (2 cups) 
  • One 8-ounce package cream cheese, at room temperature 
  • 2 cups powdered sugar 
  • 2 tablespoons pure vanilla extract 
  • 2 cups chilled whipping cream 
  • 1 cup grape jelly (or flavor of your choice), for filling

Directions

For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.

In a medium bowl, cream together the sugars and oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture and mix well. Stir in the milk and peanut butter until the batter is smooth. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.

For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend. Add the powdered sugar and vanilla and beat until well blended. Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form. Fold into the peanut butter mixture in four additions.

To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes. Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar. It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.

Top the cupcakes with peanut butter mousse frosting.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Pie

Recipe courtesy of Food Network Kitchen

Chocolate Sheet Cake with Peanut Butter Frosting

Recipe courtesy of Kelsey Nixon

John Legend's Peanut Butter Oatmeal Chocolate Chunk Cookies

Cheeseburger Cupcakes

Recipe courtesy of Rosanna Pansino

Cookie Dough-Stuffed Dark Chocolate Cupcakes

Recipe courtesy of Lindsay Landis

Triple Chocolate Cookies

Recipe courtesy of Ellie Krieger

Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting

Banana, Chocolate, Peanut Butter Cupcakes

Recipe courtesy of Christina Day

Chocolate Peanut Butter Ball Cupcake

Recipe courtesy of Brenda DePonte|Carol Vollono

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here