Need I say more! OK, just a tad more… I made these for my friend’s birthday. She’s not a sweet person, but when she does indulge she prefers chocolate. So, I indulged her. It was her birthday, after all!
I wanted to make her a special chocolate cupcake. Chocolate and peanut butter (two great tastes that taste great together!) were on my mind. Then I ran into peanut butter and jelly cupcakes made by hollowing out the center of a white cupcake, filling with jelly, and topping with peanut butter frosting. Yum! But let’s make it chocolate. Even better!
I had great success with the chocolate stout cupcakes I made last year for her birthday, but didn’t want beer all up in my cpb&j cupcakes. A little coffee subbed for the beer did the trick!
Grape jelly just wasn’t going to cut it. I used cherry preserves, and, oh my god! If you’re thinking of skipping the jelly part, don’t!
Chocolate Peanut Butter and Jelly Cupcakes
Makes about 22 cupcakes
Cake
1 cup brewed coffee
2 sticks unsalted butter
3/4 cup cocoa powder
2 large eggs
2/3 cup sour cream
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
- Bring coffee and butter to a simmer in a saucepan over medium heat on the stove. Whisk in cocoa powder until smooth, and let cool.
- Beat eggs and sour cream in a large bowl.
- In another bowl, mix flour, sugar, baking soda, and salt.
- Add the flour mixture to the egg mixture, and beat to combine.
- Fill individual, lined cupcake molds 3/4 full, and bake for 18-20 minutes in a preheated 350° oven. Let cool.
Frosting
2 cups powdered sugar
1 1/2 cups smooth peanut butter
1 stick unsalted butter, room temperature
½ teaspoon vanilla extract
2-4 teaspoons whipping cream
- Beat sugar, peanut butter, butter, and vanilla extract together. Add whipping cream, if frosting is too thick.
1 jar of cherry preserves
cupcakes
frosting
- Cut a cone shaped hole in the top of the cupcake with a sharp knife. Remove the cupcake plug, cut the tip of the cone off, and set the top aside. Fill the hole with jelly, and place the top of the plug back on the cupcake.
- Frost cupcake. (Chocolate shavings optional.)
7 comments:
Your pictures turned out really great! I like the added coffee in the batter. I'm sure it enhances the cupcakes chocolatey flavor.And peanut butter is one of my indulgences as well :)
I use that brand of jam, too!! Isn't it fabulous? And I love love the PB&J combination, you have a very lucky friend. :D
Those are gorgeous and the frosting looks so light!
awesome food shots! bon maman makes the best jams.
They look so delicious! Will definitely try this recipe out.
I'm a big fan of Bon Maman cookies.
these look amazing. you ma'am are a genius.
I thought you would like to know that I made these cupcakes for a party and they were the hit of the night! A friend found the recipe and suggested I bring them (she doesnt cook, and I was already bringing all the other food) because an italian friend was coming and he had never had a cupcake or a pb&j. This was the perfect solution: a 2-for-1 you might say. Everyone loved them, and even though I brought flan and keylime pie,(both homemade, too) the cupcakes were the only things to "disappear". They were incredible, and I am so glad you posted your wonderful creation. Thank you for sharing. Leslie in South Florida
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