Directions: 

1. Heat oven to 350°F. Line 24 muffin cups with paper baking cups.
2. Beat cake mix, water, oil and eggs in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Fill baking cups 1/3 full. Place 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Make a swirl of jam over batter. Cover with remaining batter filling cups 2/3 full.
3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
4. Combine frosting and peanut butter. Place frosting in decorator bag fitted with a decorator tip (4B), if desired, or frost cupcake, leaving center area for jam. Starting at outside edge, work towards center of cupcake leaving a well in the center for jam. Place remaining 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Fill center of cupcake with jam and garnish with sprinkle of chopped peanuts. Makes 24 cupcakes.

Recipe courtesy of Pillsbury, and reprinted/posted with permission of Pillsbury.