Tag Archives: Peanut Butter

Peanut Butter Cupcakes – Three Ways

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Peanut Butter Cupcakes

3 ways – Naked, Chocolate Chunk & Raspberry Jam

Author: Sweet Green Kitchen’s Jen Jones

A birthday blog for Skyler, my extraordinary daughter, who on the day she was born, forever transformed my life in the most amazing way.  These cupcakes are most especially for YOU…..HAPPY BIRTHDAY…..and Enjoy – xo –


Strangely enough, I adapted this recipe from “Vegan Cupcakes Take Over the World” and made them most decidedly NOT vegan.  They are oh so delicious, moist and peanut buttery and of course I make them three ways to satisfy all tastes and demands.  With that said they are perfect just as they are, naked if you will or adorned with just a light drizzle of melted chocolate or topped with a dollop of fresh barely sweetened whipped cream or the frosting of your choice.  BUT, if you’d like to take them to the next level, I like to top each individually (rather than mixed throughout the batter) with a few broken pieces or just one big chunk of the best milk chocolate I can find.  Or for the jam lovers in your life (hello Evan!), a swirl of your favorite jam or preserve mixed into the batter of each individual cupcake just before baking, yum, yum, yum…. IMG_5374


Makes about 15 cupcakes (is it just me, or is it impossible to create a recipe that actually makes exactly 12 cupcakes?) OR 12 regular size cupcakes plus about 6 minis.


3/4 cup Buttermilk

1/2 cup Natural Unsweetened Chunky Peanut Butter

2-3 extra Tablespoons Natural Unsweetened Chunky Peanut Butter

1/3 cup Canola Oil

2/3 cup granulated Natural Cane Sugar

2 Tablespoons Maple Syrup

1 teaspoon Vanilla Extract

1 Egg

1 cup All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Salt


A few ounces milk chocolate chunks (I use Lindt)


A few Tablespoons Jam of your choice (I prefer Raspberry)


Preheat oven to 325 degrees F.  Line muffin tin with paper liners.

In a large mixing bowl, cream together the 1/2 cup of Peanut Butter, Oil, Sugar, Maple Syrup and Egg until well combined.  Add the Buttermilk and stir until fully incorporated.

IMG_5368Sift in the Flour, Baking Powder, Baking Soda and Salt.  Stir to combine. Then drop in the remaining 2-3 Tablespoons of Peanut Butter a little bit at a time to gently swirl through the batter.

Fill the cupcake liners about two thirds full.

Now if you like your peanut butter cupcakes straight up and simple, pop them in the oven and bake for about 22-25 minutes, until a toothpick inserted comes out clean.IMG_5404

OR, if you’d like to have a little fun, break up a few ounces of chocolate, leaving big pieces and then drop a piece on top of each muffin cup filled with batter.  Bake as above.IMG_5287

OR, swirl a small spoonful of jam (about 1/4-1/2 teaspoon) into the top of each cupcake. Note, the jam topped cupcakes may take a touch longer to bake.

Allow cupcakes to cool a bit on a rack before removing them from the pan.  Cool completely before topping with anything.  Enjoy! IMG_5396

Click here for printable version

Chocolate Raspberry and Peanut Butter Cups

Happy Valentine's Day

Happy Valentine’s Day

Chocolate Raspberry and Peanut Butter Cups

Author: Sweet Green Kitchen’s Jen Jones


This is one for all the fans of chocolate and peanut butter (and isn’t almost everyone a fan of that perfect combo).  This recipe is inspired by and adapted from Sprouted Kitchen’s (www.sproutedkitchen.com) Sara Forte (her blog is one of my favorites, creative, healthy and deliciously inventive recipes).  I started making her chocolate peanut butter cups with just a few minor changes and they were absolutely spectacular, but then a little blue birdie I know politely requested, “I WANT JELLY CUPS!”, so a little raspberry jam was added to the mix and we haven’t looked back since.  These are so simple to make, but oh so sinfully delicious.  Your friends will be amazed that you made them from scratch and thank you profusely for sharing this delightful treat.

I originally made these with semi sweet chocolate, but then I tried a version with milk chocolate (really good milk chocolate) and my die hard dark chocolate loving family all preferred the milk chocolate version.  But then…I went really wild and layered them with dark chocolate as the bottom and milk chocolate on top, it’s the best of both worlds and they look like they were purchased from an expensive chocolatier.

It’s important to use Natural Peanut Butter without any added sugar or hydrogenated oils and of course really good quality chocolate.  I like Ghiradelli 60% cocoa for the semi sweet and Lindt milk chocolate, Ghiradelli milk is an acceptable substitute.  Of course, you’ll use what you want, but this is what I suggest.

Makes 24, using mini muffin tins


1 cup Semi Sweet Chocolate Chips or 2 Semi Sweet Chocolate Bars (about 7 – 8 ounces)

1 cup Milk Chocolate Chips or 2 Milk Chocolate Bars (about 7 – 8 ounces total)

Or use 2 cups of either Milk or Semi Sweet Chocolate only, if you prefer


½ cup Natural Peanut Butter without any added sugar

2 Tablespoons Honey (I use Raw Honey)

1 Tablespoon Powdered Sugar

½ teaspoon real Vanilla Extract

¼ teaspoon fine grain Sea Salt

Raspberry Jam (I don’t know the exact amount, I spoon it straight from the jar)


Plus extra flaked Sea Salt or Pink Sea Salt for sprinkling on top


Prepare 24 mini muffin cups with paper liners.


Prepare 2 double boilers for melting chocolate.  Add about 1 inch of water to each of two small pots and place on stove over medium to low heat.  Place a bowl on top of each pot, being sure that the bottom of the bowl does not come in contact with the water.  Add Milk Chocolate to one bowl and Dark Chocolate to the other bowl, occasionally stirring with a silicone spatula or other heat proof spoon, until the chocolate has melted.  The Milk Chocolate will take a little longer to melt down completely. 


In another bowl, add the Peanut Butter, Honey, Powdered Sugar, Vanilla Extract and Fine Sea Salt.  Stir to combine. 


Now it’s time to assemble.IMG_2621


Spoon 1 teaspoon of melted Dark Chocolate into the bottom of each paper lined cup.  When all cups are filled, tap and shake the pan a bit to evenly distribute the chocolate.


Next, scoop a rounded/heaping ½ teaspoon of peanut butter and roll it into a ball and place on top of the chocolate in each cup.


Third, Spoon a ¼ teaspoon of Raspberry Preserves into each cup.


Lastly, top each cup with 1 teaspoon of melted Milk Chocolate.  You may need a little more than the 1 teaspoon each to fully cover the Peanut Butter and Jam.  Again, tap and shake the pan to evenly distribute and smooth out the chocolate.


If you like, top each Chocolate PB and Jam cup with a sprinkle of flaked Sea Salt or Pink Salt. 


Place the muffin tins in the refrigerator for about 15 minutes to set up.


One more thing, once the chocolate has set, to give your treats that final gourmet touch, I like to take the tip of a butter knife and dip it into a little of the leftover melted Dark Chocolate and add a little swirl on top of each cup.  Completely unnecessary, but it adds a little something extra special to the final product.  Enjoy!

 IMG_2633_Chocolate Peanut Butter & Jelly Cups



Note: As I stated earlier, these are delicious with or without the jam, I just think the jam takes it to another level, but if jam doesn’t suit you, by all means make them without or make some of each.  Also, we’re definitely partial to Raspberry here and I do think Raspberry and Chocolate is one of the most perfect combinations, but again if Raspberry is not your thing, I don’t doubt that these would be delicious with Strawberry or Apricot or even Blackberry Jam.


To make larger versions, use about 1 ½ times each ingredients, like I did in my Valentine’s Day version featured at the top here.  For these, I used a silicone heart shaped muffin mold.  I didn’t use paper liners or even spray the mold and they came out of the silicone perfectly.

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