Strawberry Swirl-Peanut Butter-Brownie Cupcakes

Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting. MORE+ LESS-

Bake-Off® Contest 45, 2012

Clifton, New Jersey

Cupcakes

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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 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;

*Percent Daily Values are based on a 2,000 calorie diet.

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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.