Chocolate Cupcakes in a Jar

Recently, I’ve been dreaming up lots of delicious and creative combinations for variations on Cupcakes in a Jar.  The first ones I made last year were Chocolate with Vanilla Frosting, then I made Red, White and Blue for the 4th of July, delicious Orange Creamsicle, and then simple Halloween Cupcakes in a Jar.   But when it came down to it and I had some time to make some this week,  what did I make… chocolate!  Not super creative or original, but oh so delicious!  Sorry, but given the choice I’ll always choose chocolate… and if you can add the word “double” in there (as in “double chocolate”), then I’m really all in!  So that’s what I have for you today, Double Chocolate Cupcakes in a jar.

I used my favorite Chocolate Cupcake Recipe and Chocolate Cream Cheese Frosting.

Of course these could be made with any combination of box mixes, or recipes.

How to make Cupcakes in a Jar ~

Bake cupcakes as directed by the recipe, using paper liners.  Cool cupcakes, remove paper liners, and slice cupcakes in half (horizontally).

Prepare frosting as directed.  For easy (and pretty) assembly, fill a large piping bag with frosting (or a large ziplock bag, with the end cut off).

Layer cupcake halves and frosting in 8 oz jars (I usually buy mine at Wal-Mart, also available on-line at The Jar Store).  Each jar will have 3 cupcake halves (or 1 1/2 cupcakes).

Serve open, or top with the lid for travel or gift giving.  Store, covered with lids, in the refrigerator up to 3 days (maybe longer, but I can never seem to wait!).  Best when eaten at room temperature.

In my mind, Double Chocolate Cupcakes could be considered medicinal, under certain circumstances… so feel free to save a few toward the back of your fridge to use “as needed”, or share with a friend in need  =)

 

How to Make Chocolate Cupcakes in a Jar

chocolate cupcakes in a jar

Chocolate Cupcakes in a Jar

Double chocolate cupcakes placed in a jar!
Prep Time 1 hr
Cook Time 22 mins
Total Time 1 hr 22 mins
Course Dessert
Cuisine American
Servings 16
Calories 459 kcal

Ingredients
 

Cupcakes

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa best quality available
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract best quality available
  • 1 cup boiling water

Frosting

  • Β½ cup unsalted butter set at room temp about 10 minutes, but should still be cool
  • 8 oz. cream cheese directly from fridge
  • 1 teaspoon vanilla extract always use pure vanilla extract if possible
  • Β½ cup unsweetened cocoa
  • 4 cups powdered confectioners sugar
  • 1 to 4 tablespoons heavy cream heavy whipping cream or milk- although I do like the richness that cream adds

Instructions
 

Cupcakes

  • Line muffin tin with paper liners. Heat oven to 350*F.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
  • Bake cupcakes for approximately 18-22 minutes.
  • Cool completely on wire rack before frosting.

Frosting

  • Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
  • Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.
  • Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  • Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
  • Beat until fluffy, about 1 minute.
  • Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Assembly

  • Bake cupcakes as directed by the recipe, using paper liners. Cool cupcakes, remove paper liners, and slice cupcakes in half (horizontally).
  • Prepare frosting as directed. For easy (and pretty) assembly, fill a large piping bag with frosting (or a large ziplock bag, with the end cut off).
  • Layer cupcake halves and frosting in 8 oz jars (I usually buy mine at Wal-Mart, also available on-line at The Jar Store). Each jar will have 3 cupcake halves (or 1 1/2 cupcakes).
  • Serve open, or top with the lid for travel or gift giving. Store, covered with lids, in the refrigerator up to 3 days (maybe longer, but I can never seem to wait!). Best when eaten at room temperature.

Nutrition

Calories: 459kcalCarbohydrates: 71gProtein: 5gFat: 20gSaturated Fat: 13gCholesterol: 54mgSodium: 352mgPotassium: 164mgFiber: 3gSugar: 56gVitamin A: 436IUCalcium: 69mgIron: 2mg
Keyword chocolate cupcakes
Tried this recipe?Let us know how it was!

I’m also excited to add that my cupcakes in a jar are featured in this weeks Women’s World Magazine!  Below is a peek of the magazine and the (full page!) article featuring my photos and recipe suggestions.  The issue is on stands now, and is marked as the May 28th edition.  And yes, I know that magazine covers often share quite conflicting headings.   I’m not sure these cupcakes will help you get “slim” even while drinking tea… but you could try to enjoy them while running in place!

Happy Baking!

63 comments

  1. Hi! What are your tips for getting the cupcakes in the jar so cleanly? I am getting frosting all over the inside of the jar! Lol πŸ™‚

  2. Will these stay fresh if sent overseas

  3. Thank you for once again coming to the rescue. My daughter and I failed to communicate once again! She said she wanted “butterfly” cupcakes. I envisioned cupcakes with pudding and wings made out of the cupcake. She envisioned sparkly butterflies and flowers. We came to this understanding at 7:30 the day before she wants her cupcakes for her entire classroom!!!! I showed her these cupcakes and asked if it would be ok to change the jar to the plastic “crystal” cups (no glass jars for 25 4th graders!). She is now over the moon. Thank you once again!!

  4. what a fantastic idea! the look delicious.

  5. So in love!! Really! I am dying here! Your site is just beautiful! I have added a link to this post on my bog! πŸ™‚

  6. What a great idea!! So unique…Can’t wait to make them for the Holidays πŸ™‚

  7. I am so excited to see this! My husband’s cousin who lives halfway across the country just finished telling me she wished I could send her some cupcakes. Now, I can! This really is such a clever idea!

  8. Hi there.

    Just loving your entries here. I will try them in the very near future.

    Just want to ask what size and height are the jars you are using? I’m in the Uk and having difficulty finding the jars here. If I have the exact size, I maybe could find the nearest size they have here.

    Thank you and keep posting for some more very interesting foods/crafts you have in mind.

  9. Just wondering…when you make these, are you using the wide-mouth jars? I love your blog and recipes!

  10. I am trying to find your chocolate cream cheese frosting recipe, but all the links that I find for it link back to the home page for your blog, and I can’t locate the recipe! Can you help me please?

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