1 (18 1/4 or 18 1/2 oz.) pkg. yellow cake mix
1 c. creamy peanut butter
1/2 c. jelly (grape, strawberry, or raspberry)

Line 24 (2 1/2 inch) muffin cups with paper liners. Mix together in a large bowl with an electric mixer at medium speed the peanut butter nd dry cake mix until coarse crumbs form. Continue, following package directions for yellow cake omitting oil. Spoon some of the batter into cups, filling each about half full. Top each with 1 teaspoon jelly, carefully add enough batter to cover jelly.

Carefully add enough batter to cover jelly and fill each cup 3/4 full. Bake at 350 degrees for 22-25 minutes or until toothpick inserted in the center of cupcakes comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. Frost.

CHOCOLATE PEANUT BUTTER FROSTING:

In a large bowl with an electric miser at medium speed beat 1/3 cup unsweetened cocoa and 1/4 cup butter until smooth. Gradually beat in 2 cups confectioners sugar alternately with 3-4 tablespoons milk and 1/2 teaspoon vanilla. Beat in 1/3 cup creamy peanut butter until frosting is fluffy. Spread on cupcakes.