Want to show someone you love them this Christmas (or any time of year)?
Make them these chocolate cakes + peanut butter frosting in a jar a la Forgiving Martha. Girlfriend KNOWS her chocolate cake. I followed her cake recipe (substituting greek yogurt for the sour cream) and it was one of the best chocolate cakes I’ve had. So moist and fluffy. And you bake it right in the mason jar!
Then you top those cute little jar cakes with peanut butter buttercream (recipe below). I’m telling you. If I could only eat one food for the rest of my life, it would be peanut butter buttercream. I want to bathe in that stuff. As did all 6 of the coworkers I gave these cakes to. Seriiiiously. Heaven. Leave one of these cakes in a jar for Santa and I bet you’ll get EVERYTHING on your wish list.
Peanut Butter Buttercream
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup vegetable shortening, room temperature
- 1/4 cup peanut butter
- 2 cups confectioner’s sugar
- 2-3 tablespoons milk (I used soy)
- 1/2 teaspoon vanilla extract
- pinch of salt
- chocolate chips, for garnish
- In a large bowl, beat butter and shortening on medium high until smooth. Scrape down the bowl and add the peanut butter. Beat on medium high until fully incorporated.
- Scrape down the bowl and add the confectioners sugar. Start with the mixer on low, and as the sugar becomes incorporated, turn it up to medium. Beat for about a minute.
- Add 2 tablespoons milk, vanilla, and salt. Beat on high for 2 minutes, or until frosting is light and fluffy. If the frosting seems too thick, add another tablespoon of milk. Pipe onto the cakes and garnish with chocolate chips.