Peanut Butter Cup Cupcakes for #SundaySupper
This recipe should make 4-6 peanut butter cup cupcakes in jars.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6
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!