Author: Samina Patel

Organising a party for kids can be an exciting affair. From finalising the menu to creating a beautiful and colourful ambiance; there are so many possibilities. Whether you choose to have an indoor party or an outdoor one, baking with kids ahead is always a good idea.

Making these Chocolate Peanut Butter Jelly cupcakes for your next party is sure to win every child’s heart. It’s easily a treat that kids will find hard to resist.


To make it more exhilarating for the kids at your next party, baking these cupcakes in colourful baking cases would make them even more appealing. I used their Neon & Stars Cupcake Kit.The muted brown colour of the chocolate cupcakes complements the neon pop of the orange, pink and yellow. Finishing it off with some gold and silver star toppers is the perfect way to make your little guests feel like stars themselves, important VIPs in attendance, without whom, your party would invariably be lacklustre.

These cupcakes are a take on a classic flavour combination. They are enriched with smooth peanut butter, adding a salty sweet flavour, which is balanced by the rich deep cocoa flavour in the frosting. You can always adjust the cocoa powder based on how rich and deep you’d like the flavour to be. If you like a milder flavour, add less of the cocoa powder but if your guests are a fan of full-on chocolaty goodness, then amp it up and you’d get a beautiful rich chocolate frosting! Every party thrives on surprises and this kids party should be no different.

These Chocolate Peanut Butter and Jelly Cupcakes have a melting beautiful jammy surprise in the centre that is sure to be a huge hit with the little guests in attendance. Finishing them off with some colourful napkins and silver striped plates and cutlery is the ideal way to add the finishing touches to the table setting.

Here’s how you make these cupcakes:

Chocolate Peanut Butter Jelly Cupcakes (Makes 9 cupcakes):


For the Cupcakes:

  • 100 grams all purpose flour
  • 1 teaspoon baking powder
  • 100 grams caster sugar
  • 100 grams salted butter, room temperature
  • 100 grams smooth peanut butter, room temperature
  • 1 egg,room temperature
  • 1 teaspoon vanilla extract
  • 75 ml milk, room temperature



To make Cupcakes: Preheat oven to 160 degrees Celsius.


In the bowl of a stand mixer, sift all the dry ingredients. This includes the all purpose flour, baking powder and caster sugar.

If using electric beaters, sift the dry ingredients in a metal bowl that you would use to make the batter.

Then add the softened salted butter and mix on low speed until the butter combines well with the dry ingredients. This takes approximately 1 minute.

During this 1 minute period, ensure that you’re using a spatula to go around the sides and bottom of the bowl.

Add the smooth peanut butter and mix again on low speed for about 30 seconds.

Add the egg. Increase the speed to medium and mix well until combined, about 1 minute. Scrape the sides and bottom of the bowl to ensure all ingredients have mixed well.

Add the vanilla extract.

Pour the milk in a thin and steady stream along the sides of the bowl. Mix on low speed until everything is well combined.

Once done, increase speed to medium and mix for about 1 minute.

Line one 12-hole or 2 6-hole muffin tins with cupcake liners. Using an ice cream scoop, scoop the batter into these liners, ensuring that they fill about 3/4th way through.

Bake in the oven at 160 Degrees C for 20 - 23 minutes.

A skewer / knife inserted in the centre of the oven must emerge clean and the cupcakes must feel springy to the touch.

Let them cool in the muffin tin for about 20 - 30 minutes, then take them out onto a wire rack to cool completely.

To make the Frosting:

In a saucepan, heat the milk, cream and sugar until the sugar has dissolved. Increase heat to medium and add the flour.

Whisk until all the flour has uniformly mixed with the milk, cream and sugar mix. Boil this mix for exactly 3 minutes. Take it off the heat and let it cool to room temperature.

Once cooled to room temperature, beat butter in a bowl using whisk attachment or electric beaters until it gets smooth and even, about 1 minute on medium speed.

Add the cooled pudding mix, a little at a time, mixing well with the butter on medium speed.

Once you’ve added all the pudding mix, increase speed to medium high and beat for 2 minutes.

Add the cocoa powder and beat again for 30 seconds until well combined.


Using the back of a piping tip or an apple corer, make a hole in the centre of the cupcakes.

Fill them with strawberry jam. Use a piping tip (Tip used here is Wilton 1M) to frost a ruffly swirl on the cupcakes using the chocolate buttercream.

Drizzle with some melted jam and crushed peanuts

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