chocolate cake with peanut butter frosting {to-go!}

December 2, 2011
Oh, lawwd-have-mercy, let's take this moment to talk about how amazing peanut butter and chocolate are together.  Apparently, this isn't a novel combination and it seems that other eaters out there share my deep and raunchy love for the pb&c combo.
One person in particular who shares this love would be Pete.  Pete who's birthday is today.   Pete who takes residence across the country from me.  Yes, that Pete.  Clearly, he's in need of a birthday cake.  No problemo, I say.  I'll bake a cake in a jar and send it on it's merry way right to your doorstep via postal service...hopefully fast postal service.

Despite my confident front, in all actuality, I still have no clue how it will turn out at the point of arrival.  I'll get back to you on that after I receive the recipient's report!
This decadent chocolate-peanut butter dessert boasts a rich dark chocolate cake, peanut butter-cream cheese frosting and is topped with a hefty handful of chocolate sprinkles and peanut butter chips.

And you thought mason jars were just meant to hold grandma's ole pickled beets...pshh. 
Happy birthday, Petie.  There's no way the contents of these jars can be as sweet as you.

Chocolate Cupcakes with Peanut Butter Frosting
{served in mason jars!}

For the cake: 1 cup flour
1 1/4 cup sugar
3/8 cup dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup vegetable oil
3/4 cup water
1 teaspoon vanilla
1 tablespoon white vinegar
1 egg
For the frosting:
5 ounces cream cheese, room temperature
4 tablespoon butter, room temperature
pinch of salt
3 cups powdered sugar
1/3 cup peanut butter
chocolate sprinkles, to garnish
peanut butter chips, to garnish

  1. Preheat oven to 350.  Remove lids from mason jars; Set aside.
  2. Combine dry ingredients in the bowl of your stand mixer. 
  3. Add add sour cream and oil and mix on low until completely mixed.
  4. Add water in 1/4-cup increments.
  5. Add vanilla, vinegar, and the egg, mixing on medium until combined. 
  6. Pour batter into empty mason jars, filling until 1/2 full.
  7. Bake for approximately 30 minutes, until a skewer inserted in a center cupcake comes out with moist crumbs attached.  (Time will be heavily dependent upon the size jars used.)
  8. Let cool completely before frosting.
  9. To prepare the frosting, beat cream cheese and butter on high, until creamy (2-3 minutes).
  10. Add salt and powdered sugar on low speed until just combined and then beat on high for 2-3 minutes, until the frosting is fluffy.
  11. Add peanut butter and mix on high until thoroughly combined.


Jess Wakasugi {Life's Simple Measures} said...

What an adorable idea, these would be great for little get togethers. They'd be a dual purpose cake, such cute decorations!

Cookin' Cowgirl said...

Sweet Lord have mercy! I take SIX!

Dana {Southern Inspired} said...

This looks sinful! :) So glad to have found you through Camille! We just recently found out my husband has to go gluten-free so I'm excited to try your GF recipes!! Have a great weekend!

Tiffany @ Savor Home said...

Oh my gracious!! This is the cutest idea!!! I'll have to share this my readers!!

Gaby [The Vault Files] said...

Oh my God, that is just so cute! Love it so much, and looks so sophisticated!!

Jess said...

Thank you ladies!! It was beyond simple to do and I'm already planning other things to bake in jars! xoxo :)

Jessica said...

Those are so cute!! Dark chocolate AND peanut butter? Yum!!

melssweetlife said...

These cakes look amaaazeballs. I die for choc+pb+jars. True Life: I'm a Jar Hoarder.

Amy R. said...

Did you spray anything in the jars to keep the cake from sticking to the sides or is that not an issue because it is a jar? I am thinking of trying to make a variation of these for a party. Thanks!!

Amy R.

Cooking Rookie said...

What a brilliant idea! How cute are these :-)

Anonymous said...

How long will these last in the mason jars for?

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