Peanut Butter Cupcakes In A Jar Recipes

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!

Steps:

• Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in honey and vanilla. Beat in enough milk to reach a spreading consistency. Frost cupcakes.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
• Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
• In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
• With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.