Strawberry Swirl-Peanut Butter-Brownie Cupcakes

By carvalhohm

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

Details

Servings 24
Adapted from smuckers.com

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.