Here is the chocolate version of the mason jar cakes, chocolate peanut butter to be exact and they are delicious!  The chocolate peanut butter frosting recipe comes from Taste of Home (see link below).

18 (8 oz each) jelly jars

1 chocolate cake mix plus ingredients to make cake

1 extra egg

1 small box chocolate instant pudding mix

1 bag mini Reeses Peanut Butter Cups, unwrapped

Chocolate Peanut Butter Frosting

1/3 cup butter, softened

1/3 cup peanut butter

1 1/2 teaspoons vanilla

2 1/2 cups powdered sugar

1/3 cup cocoa

1/4 teaspoon salt

4 – 5 tablespoons milk

1  Preheat oven to 325.  Spray clean jelly jars with cooking spray.

2  Prepare cake mix as directed, adding one extra egg and the box of pudding mix.  Using medium scoop or ice cream scoop, place one generous scoop in each jelly jar.  Place 1 mini Reeses Peanut Butter Cup into each jar, pressing down to make sure they are covered with batter.

3  Bake at 325 for 15 – 20 minutes or until cake tester inserted in center comes out clean.  Cool completely.

4  Prepare frosting (you might want to double it like I did so that you can be generous with it and not skimpy) by beating together butter and peanut butter until smooth then adding in vanilla and beating until smooth.  Gradually add powdered sugar, cocoa and salt until incorporated then add milk in 1 tablespoon increments until desired texture is achieved.

5  Fill pastry bag fitted with 1A or 2A tip with frosting and pipe in circular pattern over top of cake in jar then top with 1 mini Reeses Peanut Butter Cup.

6  If desired, finish by tying a plastic spoon to rim of jar with Baker’s Twine (I got mine from Pick Your Plum) for easier and cuter serving.