Peanut Butter & Jelly

Seriously, who doesn't love  a peanut butter and jelly sandwich?  I grew up eating them for lunch almost everyday day.  If it wasn't for lunch, it was a snack.  And although as an adult, I don't each them as often I did as a kid, they are still a staple in my daughter's life.

This cupcake is a really moist cupcake filled with my favorite raspberry jam.  The frosting is a twist on a classic peanut butter frosting because it has a bit of cocoa powder in it too.   I made them for a 4th of July party and they were a HUGE it!

Peanut butter Cupcakes
Makes about 2 dozen cupcakes

1 ¾ cups all purpose flour
¼ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt

½ cup butter, room temperature
1 ⅓ cups sugar
½ cup creamy peanut butter
2 eggs
½ teaspoon vanilla extract

½ cup sour cream
½ cup milk

⅓ cup hot water

½ cup raspberry jam

1. Preheat oven to 350 F degrees.  Line Cupcake pan with liners.
2. Sift together flour, baking soda, baking powder and salt.  Set aside.
3. Cream together the butter, peanut butter and sugar.
4. Add the vanilla and mix until incorporated.
5. Add the eggs, one at a time, and mix on high 2 minutes until light and fluffy.
6. Mix together the sour cream and milk.
7. Add the flour and sour cream/milk, alternating, beginning and ending with the flour.  Scrape the sides of the bowl and mix only until incorporated.
8. Add the hot water and stir until combined.
9. Fill cupcake liners ⅔ full and bake for 18-20 minute or until a toothpic comes out clean.
10. Cool in pan for 5 minutes and then remove to wire wrack to cool completely.
11. Core the center of the cupcakes and fill with raspberry jam.

Peanut Butter Chocolate Frosting
1 cup (2 sticks) unsalted butter, room temperature
½ cup peanut butter
¼ cup cocoa powder
1 lb (3-4 cups) powdered sugar, sifted
1 teaspoon vanilla
¼ cup whipping cream

1. Cream together the peanut butter and butter.
2. Sift together the powdered sugar and cocoa powder.
3. One cup at a time, add the sugar mixture and mix until creamy.
4. Add the vanilla and just enough cream until you reach you desired consistency.
5. Scrape the sides of the bowl and mix on high for 30 seconds.