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1
For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
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2
In a medium bowl, cream together the sugars and oil.
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3
Beat in the eggs, one at a time, and then stir in the vanilla.
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4
Combine the flour, cocoa powder, baking soda and salt.
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5
Add to the creamed mixture and mix well.
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6
Stir in the milk and peanut butter until the batter is smooth.
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7
Then scoop the batter into the liners.
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8
Bake for 20 to 25 minutes.
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9
The cupcakes are done when they spring back to the touch.
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10
Let cool.
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11
For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend.
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12
Add the powdered sugar and vanilla and beat until well blended.
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13
Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form.
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14
Fold into the peanut butter mixture in four additions.
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15
To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes.
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16
Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar.
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17
It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.
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18
Top the cupcakes with peanut butter mousse frosting.
