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peanut butter cupcakes in a jar

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

some things are meant to go together and peanut butter and chocolate have long been a combination worth marrying over and over again. Children and adults both will enjoy this dessert. The kids are likely disc wheel when they find a creamy peanut butter surprise hidden beneath a layer of chocolate and tucked inside soft devil's food cake.Unknown source

★★★★★ 1

Ingredients For peanut butter cupcakes in a jar

  • 1/2 cups granulated sugar
  • 2 cups flour
  • 3/4 cup dutch process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • two large eggs
  • 1 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup hot coffee or boiling water
  • 3/4 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 6 ounces dark chocolate, cut or broken into 12 pieces, roughly equal in size

How To Make peanut butter cupcakes in a jar

  • 1
    make cupcakes by preheating the oven to 350 Degrees. In a large bowl, sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat together the eggs, oil, buttermilk, and vanilla. Mix the wet ingredients into the dry ingredients. Whisk in the hot coffee just until incorporated. Set aside.
  • 2
    make the filling. In a separate bowl, mix together the peanut butter and powdered sugar until smooth. Roll into 12 balls, 1 1/2 to 2 inches in diameter. Scoop about 3 1/2 tablespoons of the cupcake batter into the bottom of each of 12 jars each 8 ounces. Place a peanut butter ball in the center of each are and cover with an additional 2 to 3 tablespoons of batter. Wipe up any batter from the outside of the jar or Around it's rim.
  • 3
    place the jars 2 inches apart on a large baking sheet. Bake the cupcakes for 18 to 20 minutes, until the top Springs back when touched. Remove from the oven, immediately put one of the chocolate pieces on top of each hot cupcake and allow the chocolate to melt. Using hot pads, carefully tilt each jar so that the melted chocolate covers the surface of the cake. Let the cake cool and serve at room temperature. Makes 12 individual cupcakes.

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