Chocolate Peanut Butter and Jelly Cupcakes

1. 1

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

2. 2

   In a medium bowl, cream together the sugars and oil.

3. 3

   Beat in the eggs, one at a time, and then stir in the vanilla.

4. 4

   Combine the flour, cocoa powder, baking soda and salt.

5. 5

   Add to the creamed mixture and mix well.

6. 6

   Stir in the milk and peanut butter until the batter is smooth.

7. 7

   Then scoop the batter into the liners.

8. 8

   Bake for 20 to 25 minutes.

9. 9

   The cupcakes are done when they spring back to the touch.

10. 10

    Let cool.

11. 11

    For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend.

12. 12

    Add the powdered sugar and vanilla and beat until well blended.

13. 13

    Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form.

14. 14

    Fold into the peanut butter mixture in four additions.

15. 15

    To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes.

16. 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.

17. 17

    It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.

18. 18

    Top the cupcakes with peanut butter mousse frosting.

* Per serving · 4 servings · Values may vary.