Peanut Butter and Jelly Cupcakes

This is a smaller take on an earlier cake I made to look like a peanut butter and jelly sandwich cake for my son's birthday. I made chocolate cupcakes, hollowed them out using a small pumpkin carving knife, and then piped triple berry preserves into the centers. I made peanut butter frosting, using the following recipe, and piped it onto the tops, and garnished with milk chocolate-covered peanuts.

Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup half-and-half
• 1/2 cup canola oil
• 1 tablespoon pure vanilla extract
• 1 cup boiling water
• 
  
• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking powder, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Frosting:

• 1 1/2 sticks butter, room temperature
• 1 cup peanut butter
• Pinch salt
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 3 cups confectioners' sugar

Cream the butter, peanut butter, and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and cream. Gradually beat in the confectioners' sugar.