Instructions

1. Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, place your butter, sugar and peanut butter. Beat with an electric mixer until smooth and creamy, stopping to scrap down the sides of the bowl. Add your vanilla and mix briefly.
3. Add your eggs, one at a time, and beat again until combined. Sift in your flour and baking powder and start to gently fold using a wooden spoon or a plastic spatula. Add your milk and fold until the ingredients are just combined – you don’t want to over mix the batter.
4. Spoon out your batter evenly between the cupcake liners and bake in the oven for 18-20 minutes or until they spring back lightly when touched. Place the cupcakes on a cooling rack to cool completely. To insert the jelly or jam, either cut out a small hole in each cupcake using a pointed knife and spoon in a teaspoon of jelly or use a syringe like I did.
5. To make the peanut butter frosting, place your butter and peanut butter in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add in half of your icing sugar and the milk and beat until the frosting starts to come together. Then add the remaining icing sugar.
6. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip.
7. Finally, drizzle over a little extra jelly onto each cupcake and scatter over a few honey roasted peanuts.