Peanut Butter Grape Surprise Cupcakes Recipes

PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
• In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
• Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER SURPRISE CUPCAKES

Steps:

• 1. Preheat oven to 350 and line a 12 cup and a 6 cup muffin pan with paper liners.
• 2. Mix dry ingredients. Add eggs and oil. Beat on low and slowly add the vanilla, milk, and water. Beat only until all ingredients are incorporated and the batter is smooth. Use an ice cream cup or small ladle to spoon about ¼ cup mixture into each cup.
• 3. Unwrap 18 Reese's miniatures and place one into the batter pressing down until the top of the miniature is flush with the top of the batter. Top each muffin cup with an additional tablespoon of batter to cover the Reese's cups. Smooth with the back of a spoon to make sure the batter is distributed evenly.
• 4. Bake for 20 minutes or until tops are rounded and centers are set.
• 5. To make icing, pour excess oil off of peanut butter. Stir remaining peanut butter until well mixed. I find it helpful to pour the whole jar into a separate container and stir it that way.
• 6. Add the stick of butter, one cup of the peanut butter one cup of the powdered sugar and one tablespoon of the half and half. Beat slowly at first then on medium speed until well mixed. Scrape down the sides of the bowl then keep adding the sugar a ½ cup at a time and the half and half a tablespoon at a time. You can add more half and half for a creamier texture and more sugar for stiffer icing.
• 7. Place icing in a piping bag and ice cupcakes or spread on with a knife or spatula. Take 9 remaining Reeses Miniatures and cut them in half. Place half a miniature on top of each iced cupcake.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
• Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.