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.
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
- 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
- ½ 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
- ½ 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
- 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.
- 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.)
- 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.
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!