As my interest in cooking and baking has grown, so has my cookbook collection. I started out with maybe 3 or 4 cookbooks + some Korean cookbooks that my mom had given me years ago. . and now I have about 35-40. Plus this one.
Desserts in Jars.
Whoever first came up with this idea and concept is brilliant. These are extremely easy to make, portable and can store away nicely in the fridge (or left outside with the lid on) so you have easy access to take bites here and there. . until all the peanut butter cup chocolate cake is gone. Not that I did that or anything. Just sayin’.
If you know me, you know I absolutely love chocolate + peanut butter. This is why I was a chubby kid. I loved eating peanut butter straight out of the container. And no one stopped me. Looking back, I really wish someone had taken that spoon and jar away from me. But then maybe things would have gotten ugly. . because I really loved my peanut butter. And Reese’s. Can’t forget the Reese’s Peanut Butter Cups.
I was seriously (and still am a little) addicted to these things when I was a kid. Regular sized, mini peanut butter cups and Reese’s Pieces. Totally bad for me but I love them.
So when I was flipping through “Desserts in Jars”, it was definitely an extremely difficult choice because there were sooo many great recipes I wanted to try, like the Pains au Chocolat, Vanilla Bean cupcakes, Neapolitan cakes, Pull-Apart Cinnamon breads (in a jar!), Coconut Cream pies and Lemon-Blueberry Bread Pudding (in a jar!! I still can’t believe everything is in a jar), but the chocolate peanut butter lover in me won. And it’s kind of fitting that Shaina put her Peanut Butter Cup Cupcakes as the very first recipe in the cookbook. Nuff said.
I hope you enjoy! And don’t miss out on a chance to win a copy of this awesome cookbook. . look for the Rafflecopter widget below!
Once you have your cupcake batter ready to go, you spoon some into each jar (I used wide mouth “Ball” mason jars) and top with a ball of the peanut butter mixture.
Then, you cover the peanut butter with more of the cupcake batter and bake them at 350 degrees for about 18-20 minutes. You should end up with something delicious like this.
Then, you go for it and top the hot cupcakes (just out of the oven) with – you guessed it- Reese’s Peanut Butter Cups. I used 2-3 in each jar.
Just don’t think about the calories. . or the sugar. Just go for it.
Once they have melted into each other, you can smooth them down and you should end up with something like this. I know this might not look so pretty but BOY, let me tell you. . . These are freaking delicious.
And you get to eat this. Need I say more?
Peanut Butter Cup Cupcakes for #SundaySupper
This recipe should make 4-6 peanut butter cup cupcakes in jars.
Author: Hip Foodie Mom
Recipe type: Dessert
Cuisine: Desserts in Jars
For the cupcakes:
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup hot coffee
For the Peanut Butter filling:
- 1/2 cup creamy peanut butter
- 1/2 cup confectioners’ sugar
For the topping:
- 8-12 Reese’s Peanut Butter Cups (depending on how many you want to put on top)
- Special equipment: 4-6 wide mouth mason jars
- Preheat the oven to 350 degrees. In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, mix together all of your wet ingredients (egg, oil and vanilla only). Add the wet into the flour mixture and slowly add your hot coffee and mix until incorporated.
- Mix together the creamy peanut butter + the confectioners’ sugar until well combined. Using your hands, roll the peanut butter mixture into small sized balls (you just need one for each jar).
- Scoop out about 2-3 tablespoons of the cake batter (I used a cookie scoop to release the batter easier into the jars) and fill the bottom portion of the jar. You want enough to create a nice bottom layer of cake. Next, place one peanut butter ball into each jar and cover with the remaining cupcake batter in each jar.
- Place the jars at least 2 inches apart on a baking sheet and bake for about 18-20 minutes or until the cake bounces back when touched.
- (Have your Reese’s Peanut Butter cups unwrapped and ready to go) As soon as you remove the jars from the oven, place the Reese’s Peanut Butter cups on top (in each jar) and allow to melt into each other. Smooth together with a spoon, allow to cool slightly and enjoy!
Adapted from Shaina’s recipe in Desserts in Jars.
In case you can’t see the absolutely creamy peanut butter center and the cake. Here’s another one.
(Open for United States residents only.)
Today, everything is all about Desserts in Jars! Check out what the rest of the Sunday Supper crew has baked!
Sunday Supper Desserts In Jars:
Make sure you check out all of the other #SundaySupper desserts to see what they’ve made for today’s Desserts In Jars extravaganza!
Join the #SundaySupper conversation on Twitter on Sunday, June 23rd. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00pm PST/7:00 pm EST and you do not want to miss out on the fun! Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Original Content provided by Hip Foodie Mom