Peanut Butter Jam and Cream Cupcakes

Ingredients:

Cupcakes

• 1.5 cups premium wheat flour
• 1 teaspoon baking powder
• 1/2 tsp fine salt
• Baking spray with flour
• 110 g of butter at room temperature
• 1 cup granulated sugar
• 2 category CO eggs plus 1 egg yolk
• 2 tsp vanilla extract
• 3/4 cup milk
• 1 cup grape jam
• Peanut Butter Cream (see recipe below)
• Crushed chocolate candies (such as Reese's Pieces), candy bars (Butterfinger, Heath Bar), sandwich cookies (Nutter Butter or any other) for decoration

Curd cream

• 110 g Philadelphia cream cheese at room temperature
• 1/2 tbsp. creamy peanut butter
• 4 tbsp (60 g) butter at room temperature
• 2 cups powdered sugar
• 1.5 tsp milk

Preparation:

1. Place flour, baking powder, and salt on a large piece of parchment paper. In a large bowl, beat the butter and granulated sugar with a hand mixer on medium speed until light and fluffy.
   
   Add the eggs, egg yolk, and vanilla extract. Reduce the speed to low and scrape the mixture down the sides of the bowl. Pour in the milk and continue beating until smooth (the batter may be lumpy at first, but it will eventually become smooth). Remove the parchment paper with the dry ingredients and gradually pour them into the wet ingredients. Continue beating until a dough forms.
2. Preheat oven to 180°C (350°F). Line each hole of a standard 12-cup muffin tin with paper liners. Lightly spray the liners with cooking spray.
   
   Spread the batter evenly into the prepared pans, filling them about 3/4 full. Bake until the top cupcakes until the cupcakes spring back when pressed but not too golden, about 20 minutes. Cool in the pan for 15 minutes, then cool completely on a wire rack. After this point, you can add filling, frosting, and decorate the cupcakes.
3. Fill a plastic squeeze bottle with grape jam and screw on the cap. Carefully insert the tip of the bottle as far as it will go into the surface of the cupcake. Carefully squeeze about a tablespoon of jam into each cupcake. Spread peanut butter frosting over the cupcakes. Garnish with crushed crumbs from any of the proposed options.
   
   Peanut Butter Frosting:
   
   Using a hand mixer or a stand mixer, beat the peanut butter, butter, and cream cheese on medium speed until light and fluffy. Slowly add the powdered sugar and continue beating until smooth. Add the milk and continue beating until the mixture reaches a spreadable consistency. Makes 1.5 cups.