Cupcake Ingredients:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 1 stick unsalted butter, room temperature
- 1 cup brown sugar, packed
- 2 eggs
- ½ teaspoon vanilla
- 1 cup whole milk
- Grape jelly
Peanut Butter Frosting:
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- ½ stick unsalted butter, room temperature
- 4 tablespoons whipping cream
- 1 white chocolate bar, shaved into curls using a vegetable peeler
Cupcake Instructions:
Preheat oven to 350ยบ. Line muffin tin with 18 paper or foil muffin cups. Whisk together flour, baking powder and salt in medium bowl. In a different bowl, beat together peanut butter, butter and brown sugar with an electric mixer at medium speed until blended, about 3 minutes. Add eggs one at a time and beat until fluffy, about 2 minutes. Reduce speed to low and alternately add the flour mixture and milk, half at a time, mixing well after each addition.
Fill each of the lined muffin cups about two-thirds full and bake for 20 minutes, or until a tester inserted into the middle of a cupcake comes out clean. Turn cupcakes out on to rack and cool. Cut a 1½-inch-wide by 1-inch-deep hole in the center of each cupcake, reserving cutouts. Spoon grape jelly into each cupcake. Remove the bottom half of the cutouts and insert the tops back into the cupcakes.
Frosting:
Beat sugar, peanut butter and butter in medium bowl until smooth. Add whipping cream 1 tablespoon at a time and beat until incorporated. Spread frosting on cupcakes and sprinkle with white chocolate shavings.
Makes 18 cupcakes