I know you all read, and loved the Mason Jar Cupcakes: Red Velvet so I've got a few more for you. In case you forgot, there are a few rules you should follow when baking in Mason Jars, so lets do a quick review...
1 / Spray the jars (well).
2 / Get a batterpen.
3 / Don't fill 'em too much!
4 / Bake in advance and freeze in the jars.
5 / Plan ahead, you may need more ingredients (or less) than you expect with standard liners.
RECIPE BELOW - GET BAKING!
Makes 12 Cupcakes in standard liners / Mason jar amount depends on size of jar
FOR THE BATTER
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
FOR THE ICING
1 cup confectioners’ sugar
1 cup creamy peanut butter (I always use Peanut Butter & Co. Smooth Operator)
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
⅓ cup heavy cream
DIRECTIONS
1 / Adjust oven rack to lower-middle position and preheat to 350 degrees F.
2 / Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3 / Whisk flour, baking soda, and baking powder in small bowl to combine.
4 / Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5 / Divide batter evenly among lined cups, filling each three-quarters full*. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6 / Cool cupcakes in pan on wire rack until cool enough to handle. Carefully lift each cupcake from pan and set on wire rack.
FOR THE FROSTING
1 / Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
2 / When cupcakes are cooled completely, frost with peanut butter frosting.
3 / For spicy peanut butter frosting, I melted The Heat Is On peanut butter and drizzled on the top of the finished frosted cupcakes!
* FOR MASON JARS / Spray jars VERY well. Fill jars ¼ way full. Use a batter pen or funnel to ensure no batter gets on sides of jar. If batter gets on the sides of the jar, use a wet paper towel to wipe clean. Baking with batter on interior sides of jar will cause jar to brown. Do not bake with lids on! Jars vary, be sure to check frequently. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes.
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Bring to room temperature before serving.
What do you think? Going to give it a try? Questions? Is there's a recipe you'd like me to try out! Get at me!