jam and jelly cupcakes

PB&J Chocolate Birthday Cupcakes

PB&J Chocolate Cupcakes by

Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact!

But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake.  It was going to be three layers of Valhrona chocolate cake filled with fresh raspberries and topped with a Disaronno buttercream.   It was a fail.

PB&J Chocolate Cupcakes by

I mean, the cake tasted really good.  The raspberry filling was AMAZING.  But when it came time to assemble the cake, it was just so moist that it fell apart as soon as I filled and stacked it.  I was rushing.  I didn’t want to chill the cake layers first.  It was a disaster.  Everyone who was following my struggle on my Facebook page suggested that I turn the cake into a trifle… but, by the time I had calmed down from being so mad… it was too late.  The cake was in the trash.  Bummer.

You know – it’s probably a good thing though that I had to start over, because if we’re being honest here… that cake isn’t what I really wanted.  Huh?  You might be saying to yourself?  What?  Yah… I know.  I’m a little nutty.  I wanted the same ole chocolate cake I’ve made a hundred times before.  That dark chocolate cake that is so efffffffing delicious, I dream about it when I haven’t had it in a while.  And yeah- that’s what I should have made yesterday.

PB&J Chocolate Cupcakes by JavaCupcake 4

So this morning… I did.  I got up early and whipped up a dozen dark chocolate cupcakes using my most favorite cupcake recipe.  I then filled those cupcakes with the raspberry filling I made for yesterdays cake and then topped it all off with my favorite peanut butter buttercream.

Since I’ve made all of these ingredients on my blog before… I’m not going to rewrite everything here… instead, I’ll just give you links and explain to you how I assembled them all.

FYI- those liners I’m using came from Sweets & Treats Boutique!  They sent me a sampler pack and I can’t stop using them! I LOVE how they look with chocolate cupcakes and I love the variety in designs!

Oh – and that fork? Isn’t it TO DIE FOR?  Goozeberry Hill custom made it for me!!  I absolutely LOVE it!  You can have your own custom made… just go HERE!


PB&J Chocolate Cupcakes by JavaCupcake 7

PB&J Chocolate Birthday Cupcakes

Yield: 1 dozen cupcakes

Three of my favorite things in one great cupcake - Chocolate, Raspberry & Peanut Butter!


Chocolate Cake

  • Recipe & Instructions

Raspberry Filling

  • Recipe & Instructions **You'll only need half of this recipe

Peanut Butter Buttercream

  • Recipe & Instructions **You'll only need half of this recipe
  • Fresh raspberries & birthday sprinkles for garnish


  1. Make cupcakes as directed in recipe above.
  2. Prepare the raspberry filling while the cupcakes are baking and allow to cool complete.
  3. Core each cupcake using an apple corer.
  4. Fill cupcakes with cooled raspberry filling.
  5. Make buttercream as directed in recipe above.
  6. Using a large star tip, pipe the frosting onto each cupcake.
  7. Garnish with birthday sprinkles and a fresh raspberry on top.

And cause he’s so darn cute… I had to share a picture of Matthew! He’s 11 months old and practicing for his 1st birthday by licking the peanut butter buttercream off the beater!  I love this baby boy!

Baby JavaCupcake licking the peanut butter buttercream from the beater - too cute for words!

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 tsp baking soda
¾ tsp baking powder
½ tsp salt

½ cup butter, room temperature
1 1/3 cups sugar
½ cup creamy peanut butter
2 eggs
½ tsp vanilla extract

½ cup sour cream
½ cup milk

1/3 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 2/3 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 tsp 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.