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    Peanut Butter-Jelly Cupcakes With Frosti


    Source of Recipe


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    List of Ingredients




    1 box yellow cake mix
    1 cup creamy peanut butter
    1/2 cup grape jelly -- or other flavors
    --- Frosting: -----
    1/3 cup unsweetened cocoa powder
    1/4 cup margarine
    2 cups confectioner's sugar
    4 tablespoons milk
    1/2 teaspoon vanilla extract
    1/2 cup creamy peanut butter

    Recipe



    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.
 

 

 

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