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Try this Peanut Butter-Jelly Cupcakes with Frosting recipe, or contribute your own.
"They were a bit dry, but peanut butter does that. I would definitely consider adding more jelly next time; after baking it just left a big bubble."- wizard04
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For the muffins, line 24 (2-1/2 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 3/4 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 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Sharnelle 2 years agoMmmm. I did add half a bag of peanut butter chocolate chips to the cake batter which made it even better
wizard04 4 years agoThey were a bit dry, but peanut butter does that. I would definitely consider adding more jelly next time; after baking it just left a big bubble.