Cupcakes in a Jar

So good! So fun!

I saw this great dessert idea on Glorious Treats and decided to try them out for a dinner “meeting” I went to. They were SO good. They traveled perfectly to the dinner and were a huge hit. These (or any variation of them) will be added to my list of go-to dessert recipes. I used Glorious Treats’ Perfectly Chocolate Cupcakes and Vanilla Cream Cheese Frosting recipes.

So…I’m counting this as THREE new recipes for the sake of my 2011 cooking goal. This cake and frosting recipe will also be go-to recipes. Also, I used a ziploc bag to “pipe” my frosting, but I’m now looking into the proper tips and bags. So fun!

Bottom line? Make these. Bring them to a party. Listen to everyone “oooh” and “aaaah.” Do it.

Chocolate Cupcakes
(from Glorious Treats)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Line muffin tin with paper liners.  Heat oven to 350 degrees.

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. Bake cupcakes for aproximately 22-24 minutes. Cool completely on wire rack before frosting.

Makes 24-27 standard sized cupcakes.

Vanilla Cream Cheese Frosting
(from Glorious Treats)

1/2 cup butter, at room temperature
8 oz. cream cheese, at room temperature
1 1/2 teaspoon vanilla extract
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy whipping cream

Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. 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. 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.)

Cupcakes in a Jar

Gather some 1/2 pint mason jars. (I got a whole case at Walmart for $8.)

Bake the cupcakes as normal, using cupcake liners in a regular sized muffin pan. After the cupcakes are baked and cooled, remove the liners and cut the cupcakes in half (horizontally). Place a half cupcake in the bottom of a jar, pipe a swirl of frosting, add another half cupcake, more icing, a third slice of cupcake and a final swirl of icing. Each jar contains 1 and 1/2 cupcakes.

Feel free to add cute sprinkles or other toppings. Kasey and I will be working on some jar decor soon too. So fun!

Sharing this recipe at Something Swanky, Thirty Handmade Days’ Pity Party and Lady Behind the Curtain’s Cast Party.

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