A peanut butter based cupcake filled with a strawberry jelly and chopped peanut center and then topped with a peanut butter buttercream. topped of with a little extra jelly on top of this amazing creation.
½cuppeanutsI use one bag of skinny dipped PB&J peanuts
Peanut Butter Buttercream
1cupbutter (softened)
5cupspowder sugar
1cuppeanut butter
1teaspoonvanilla
7tablespoonheavy cream
Toppings
drizzlestrawberry jelly (microwaved)
a fewcrushed peanuts
Instructions
Peanut Butter Cupcakes
In the bowl of a stand mixer, beat your butter until soft and airy. Add your sugar and beat until combined. Add your peanut butter and beat until combined and pale in color (2-3 minutes). Add your eggs, milk, sour cream and vanilla and beat until combined.
In a small separate bowl combine your flour, baking powder, baking soda, and salt. Add this mixture to your wet mixture, and slowly mix until combined.
Line your cupcake pan with cupcake liners. Then fill your liners with your batter, to the top (leaving about ¼ inch of space at top).
Bake your cupcakes at 350 degrees for 20 minutes. You should get about 15 cupcakes total.
Take out and let cool completely.
Jelly Filling
In the bowl of a food processor add your nuts. Pulse nuts on high until they are all Finley chopped.
In a small bowl add your jelly and chopped nuts and mix until evenly combined.
Transfer mixture to a piping bag and set aside.
Peanut Butter Buttercream
In the bowl of a stand mixer beat your butter until soft and airy. Add your peanut butter and beat until combined. Add your powdered sugar and mix slowly until combined. Add your vanilla and heavy cream and beat until evenly combined.
Transfer to a pastry bag using your desired piping tip and set aside.
Assemble
Using the back of a piping tip, cut out the centers of each cupcake, discarding of the centers.
Fill each center with with your jelly filling.
Top each cupcake with your buttercream.
Top off each cupcake with a little extra drizzle of jelly and few extra crushed peanuts.