Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting.
Bake-Off® Contest 45, 2012
Amy Siegel
Clifton, New Jersey
Cupcakes
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24
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foil baking cups
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1
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can (14 oz) Eagle Brand® Sweetened Condensed Milk
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3/4
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cup Jif® Extra Crunchy Peanut Butter
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1
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box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
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3
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eggs
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1/2
-
cup Crisco® Pure Canola Oil
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1/2
-
cup buttermilk
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1/2
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teaspoon pure almond extract
Frosting and Garnish
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1
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package (8 oz) cream cheese, softened
-
1/4
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cup butter, softened
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1
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teaspoon pure vanilla extract
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3 1/2
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cups powdered sugar
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1/4
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cup seedless strawberry jam
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12
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small strawberries, halved, if desired
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.
-
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 140
% Daily Value
- Total Fat
- 16g
- 24%
-
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 115mg
- 5%
- Total Carbohydrate
- 32g
- 11%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 29g
- Protein
- 4g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Jif and Simply Jif are trademarks of The J.M. Smucker Company
Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
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