Peanut butter lovers, get ready to indulge in a delightful journey of flavors with these irresistible peanut butter cupcakes in a jar! This collection of recipes offers a unique way to savor the classic combination of chocolate and peanut butter in a convenient and giftable format. Whether you're a home baker looking for a fun project or seeking the perfect gift for a peanut butter enthusiast, these recipes have something for everyone. From the decadent peanut butter frosting to the moist and fluffy chocolate cupcake base, each element of these cupcakes is meticulously crafted to deliver an unforgettable taste experience. Get ready to whip up a batch of these delectable treats and enjoy a symphony of peanut butter and chocolate goodness in every bite!
Check out the recipes below so you can choose the best recipe for yourself!
4 INGREDIENT PEANUT BUTTER FILLED CUPCAKES IN A JAR
You have got to try these 4 ingredient peanut butter filled cupcakes in a jar!! They are ooey and gooey topped with chocolate gelato and are a little jar full of Heaven. Served in mini mason jar they're a fun dessert.
Provided by The Typical Mom
Categories Dessert
Time 37m
Number Of Ingredients 5
Steps:
- Mix together well your box of cake mix and can of soda. Mix until there are no lumps remaining.
- Fold in your chocolate chips.
- Spray lightly the inside of small mason jars (4 oz size) and put 1/2 c. of batter (don't fill more than 1/2 way full since they will rise) in each one. Put all on a cookie sheet and put in the oven.
- Bake in the oven for 27 minutes or so at 350 degrees or until cupcakes spring back when touched gently in the middle...do NOT over bake.
- When slightly cooled use a small spoon or apple corer and make a hole in the center of your cupcakes. Spoon a small spoonful of peanut butter into the center of each one.
- Scoop Hemisfares chocolate gelato on to each one and add a bit of sprinkles if you wish. Enjoy!!
Nutrition Facts : ServingSize 3 oz, Calories 300 kcal, Carbohydrate 41 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 311 mg, Fiber 1 g, Sugar 25 g
PEANUT BUTTER CUPCAKES
These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, chocolate cake mix, peanut butter chips, milk chocolate chips, water, whipped cream, chocolate syrup, jar, cupcake liner
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 20 seconds.
- Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
- Microwave for another 40 seconds, until cooked through.
- Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 40 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 25 grams
PEANUT BUTTER CUPCAKES IN A JAR
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...
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 16
Steps:
- 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.
PEANUT BUTTER CUPCAKES (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 24 cupcakes.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, baking powder, sugar and then peanut butter chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- PEANUT BUTTER CUPCAKES GIFT TAG:
- Additional ingredients to be added by the recipient: 3/4 cup solid butter-flavored shortening, 2/3 cup creamy peanut butter, 3 eggs, 1/2 cup milk and 1/2 tsp vanilla extract.
- PEANUT BUTTER CUPCAKES INSTRUCTIONS:
- Preheat oven to 375.
- In a large bowl, combine the shortening, peanut butter, eggs, milk and extract; blend with electric mixer set on low speed.
- Add the contents of the jar and continue to blend for 2 minutes.
- Spoon the batter into papered muffin tins, filling each liner half full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
- Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts : Calories 224.8, Fat 13, SaturatedFat 3.6, Cholesterol 27.1, Sodium 134.8, Carbohydrate 23.1, Fiber 1, Sugar 14.6, Protein 5
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
RAINBOW CUPCAKES (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 24 cupcakes.
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, M&Ms and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- RAINBOW CUPCAKES GIFT TAG:
- Additional ingredients to be added by the recipient: 3 large egg whites, 1 cup milk, 1/2 cup butter, softened, and 2 tsp vanilla extract.
- RAINBOW CUPCAKES INSTRUCTIONS:
- Preheat oven to 350.
- In a large bowl, combine the egg whites, milk, butter and extract; blend with electric mixer set on medium speed for 2 minutes.
- Add the contents of the jar and blend on low speed for 2 minutes.
- Spoon the batter into papered muffin tins, filling each liner two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
- Serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts : Calories 140.3, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.6, Sodium 139.8, Carbohydrate 23.5, Fiber 0.3, Sugar 14, Protein 2
Tips:
- Use high-quality peanut butter for the best flavor. A natural peanut butter that is not too oily will work best.
- Make sure the butter and cream cheese are at room temperature before you start baking. This will help them to mix together smoothly.
- Do not overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. The cupcakes will rise as they bake.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- For a richer frosting, use heavy cream instead of milk.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
- Decorate the cupcakes with your favorite toppings, such as chopped peanuts, chocolate chips, or peanut butter cups.
Conclusion:
These peanut butter cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and fluffy, with a rich peanut butter flavor. The frosting is creamy and decadent, and the chocolate peanut butter cups add a touch of sweetness and crunch. Whether you are making them for a party or just for a special snack, these cupcakes are sure to be a hit.
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