Go Back
chocolate cupcakes in a jar

Chocolate Cupcakes in a Jar

Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes
Prep Time: 1 hour
Cook Time: 22 minutes
Total Time: 1 hour 22 minutes
Servings: 16
Calories: 459kcal
Double chocolate cupcakes placed in a jar!
Print Recipe



  • 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.


Calories: 459kcal | Carbohydrates: 71g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 352mg | Potassium: 164mg | Fiber: 3g | Sugar: 56g | Vitamin A: 436IU | Calcium: 69mg | Iron: 2mg