- 24
Ingredients
- CUPCAKES:
- 24 foil baking cups
- 1 (14 oz.) can Sweetened Condensed Milk
- 3/4 cup Crunchy Peanut Butter
- 1 (19.5 oz.) box Fudge Brownie Mix
- 3 Eggs
- 1/2 cup Canola Oil
- 1/2 cup buttermilk
- 1/2 teaspoon Almond Extract
- FROSTING AND GARNISH:
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup Unsalted or Salted Butter, softened
- 1 teaspoon Pure Vanilla Extract
- 3 1/2 cups powdered sugar
- 1/4 cup Strawberry Jam
- 12 small strawberries (optional), halved
Preparation
Step 1
1 Heat oven to 350°. 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.