Peanut butter and jam is such a classic comfort food. I really like these cupcakes, especially the crunch of the top crust, and the sweet jam filling. I used natural crunchy peanut butter and found that it was easier to swirl it into the batter if it was heated up. I also homemade raspberry jam (I will post this recipe one day!) but you can use whatever jam you would like. These cupcakes were inspired by a recipe I saw in Donna Hay's "Modern classics: book 2". If you choose to dip the tops of the cupcakes in ganache you will only need half the recipe.
Peanut butter and jam cupcakes
3/4 cup butter, softened
3/4 cup sugar
1/2 tsp vanilla
1 3/4 cups all-purpose flour
2 tsp baking powder
6 tbsp peanut butter
12 tsp jam
Preheat your oven to 325 degrees Fahrenheit. Grease a muffin tin and line with muffin cups if you wish.
In a small bowl sift together the flour and baking powder. Set aside.
Using a mixer, beat together the butter and sugar until just mixed. Add the vanilla and eggs one at a time, letting the batter mix well in between each addition. Scrape the sides of the bowl and add the flour mixture slowly.
Heat the 6 tbsp of the peanut butter in a microwave for approximately 30 seconds or until it thins a little. Gently fold the peanut butter into the batter, taking care not to over mix so there are swirls of peanut butter running through the batter.
Spoon 1 heaping tbsp of the batter into the prepared muffin tin. Place 1 tsp of jam onto each cup and spoon the remaining batter over top.
Place in the oven and bake for 20-25 minutes or until lightly browned and the cupcake springs back after being lightly pressed.
Place on a cooling rack and once cooled dip in ganache (half of the ganache recipe will be enough to cover 12 cupcakes), dust with icing sugar or leave plain.