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Prep 50min
Total2hr25min
Ingredients14
Servings24
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Ingredients
Cupcakes
24
foil baking cups
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
3/4
cup Jif® Extra Crunchy Peanut Butter
1
box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
3
eggs
1/2
cup Crisco® Pure Canola Oil
1/2
cup buttermilk
1/2
teaspoon pure almond extract
Frosting and Garnish
1
package (8 oz) cream cheese, softened
1/4
cup butter, softened
1
teaspoon pure vanilla extract
3 1/2
cups powdered sugar
1/4
cup seedless strawberry jam
12
small strawberries, halved, if desired
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Steps
1
Heat oven to 350°F. Place foil baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together condensed milk and peanut butter until blended.
2
In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into each muffin cup; top each with 1 tablespoon of the peanut butter filling. Spoon remaining brownie batter evenly over filling.
3
Bake 25 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 1 hour.
4
In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls of jam in frosting. Spoon into decorating bag or large resealable freezer plastic bag (cut 1/2-inch opening from 1 corner of plastic bag). Pipe or spread frosting on each cupcake. Garnish each with half of a strawberry. Store covered in refrigerator.
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