I know that I'm eleventy billion years late to the trend game with this one. It's OK though because if you're going to make fun of me for it, I'll probably just retreat to my couch with a jar of cupcake and eat my feelings. It wouldn't be the first time. And if you're going to eat your feelings, I'm pretty sure a jar filled with cupcake is the best way to do so. In reality, I'm the type of person who only really eats my happy feelings. Sad and depressed feelings take my appetite away, so if you're making fun of me, these cupcakes in jars will probably sit in my fridge and grow mold while I wither away in a puddle of tears in my bed. Now don't you feel bad?? You should probably apologize.
A little part of me has been empty without having cupcakes in jars in my life. I've known it for a long time, but the dessert kept falling to the bottom of my must-make list. Finally, I just went for it. It took me forever to decide on flavors, but I decided to go with a coconut cake and chocolate buttercream.
The cupcake making part is easy. Actually, this whole recipe is easy. It's basically making a batch of cupcakes and buttercream and layering them in a jar.
For the coconut cake, I used Wilton's new Treatology Flavor System. They have a Toasted Coconut flavor I'm obsessed with and pretty much want to drink out of the bottle.
If you don't have Treatology (you can get it here and it's totally worth it... there's a champagne flavor!), you can use coconut extract.
I don't make chocolate buttercream nearly enough. But every time I do, I say that it's so delicious I just want to eat it with a spoon. And now I am.
Once you have your cupcakes made and cooled and your chocolate buttercream whipped up, you simply need to assemble the jars.
Trim the tops off two cupcakes, so that they're smooth on top. Place one cupcake right-side-up in pint-sized mason car. Then, spoon a layer of chocolate buttercream over the cupcake and sprinkle shredded coconut over the frosting. Place the second cupcake upside-down on top of the coconut and layer more chocolate buttercream on top, followed by more shredded coconut. Finally, top with sprinkles. Any sprinkles you want!
Chill in the fridge until you're ready to indulge. Which is probably immediately. Because how can you resist??
But I think these are also a super fun gift idea. They're extremely portable and you can add colors and sprinkles to make them a fit for any occasion.
I can't quite explain it, but a cupcake in a jar is just so much more exciting than a regular old cupcake. Especially when fun flavors are used. This coconut and chocolate combination was out of control.
Wouldn't this just make your Monday oh so much better? If I had any of these left, I'd so bring one to work and eat it for breakfast. I'm not really sure what my co-workers would think to see me eating a cupcake out of a jar at my desk, but I'm not sure I'd really care either. I'd just be happy.
I know this is going to be a long week and I'm pretty much already counting down to the weekend. 5 days to go? Oh... right. At least tonight is the Bachelorette finale! Can we talk about that? I'm really not loving this season, but am kind of excited to see what happens. Who do you want to win?? All I know is that I'm realllly not a Nick fan. The guy totally creeps me out.
And yes, I know I'm about eleventy billion years late on the trend game for the Bachelor, too. But I just can't quit. And I'm really not sure that I'd want to.
What would make your Monday brighter?
Coconut Chocolate Buttercream Cupcakes in Jars
- 1½ C all-purpose flour
- ½ T baking powder
- ¼ t salt
- ½ C 1 stick unsalted butter, room temperature
- 1 C sugar
- 2 large eggs
- 1 t Toasted Coconut Treatology or coconut extract
- ¾ C whole milk
- 1 ½ C 3 sticks unsalted butter, room temperature
- 6 ½ C powdered sugar
- 1 ½ t vanilla
- ¾ C cocoa powder
- 1 ½ T milk
- 3 C shredded coconut
- Pre-heat oven to 350 degrees and spray cupcake tin with oil.
- In a medium bowl, combine flour, baking powder, and salt together.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add eggs in one at a time, mixing well after each addition.
- Mix in Toasted Coconut Treatology or coconut extract.
- With mixer on low speed, beat dry ingredients into wet ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
- Fill cavities of cupcake tin about ¾ of the way full.
- Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
- Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
- Slowly blend in the powdered sugar, cup by cup until well-combined.
- Add cocoa powder to mixer and beat until well combined.
- Mix in vanilla and milk. If your buttercream is too thick, add another teaspoon milk at a time.
- Trim top off two cupcakes, so smooth on top. Place one cupcake right-side-up in pint-sized mason car.
- Spoon a layer of chocolate buttercream over cupcake and sprinkle shredded coconut over frosting.
- Place second cupcake upside-down on top of coconut.
- Layer more chocolate buttercream on top, followed by more shredded coconut.
- Top with sprinkles.
Jenny Flake says
How fun are these?! I want to keep them in my fridge for late night snacking, lol!
Gayle @ Pumpkin 'N Spice says
Cupcakes in a jar?! Sign me up, sounds delish!
sarah k @ the pajama chef says
oooh yum! great flavors 🙂
Katalina @ Peas and Peonies says
A part of me feels empty now that I have never had cupcakes in a jar, these are dangerous I can just pack them and take them with me to work instead of salads in a jar lol and I love the coconut chocolate flavor, so good!
Bianca @ Confessions of a Chocoholic says
This would totally make my Monday much better!
Kevin @ Closet Cooking says
I like the sound of cupcakes in a jar and they look great!
Kelly - Life Made Sweeter says
These are so much fun! Love the coconut and chocolate combo!
Alyssa @ My Sequined Life says
I've never experienced a cupcake in a jar but I think I'm missing out big time!! That buttercream looks perfect. I'm cracking up thinking about what my coworkers would think if I was sitting there eating a cupcake in a jar, but really I don't think I'd care, either.
Stephanie @ The Glamorous Gourmet says
Some things never go out of style because they are simply just too delicious...cupcakes are definitely one of those things! I'm intrigued by the combination of coconut and chocolate buttercream, so much so my mouth is actually watering - what have you done?!?! lol:)
Emily @ Layers of Happiness says
I'm a coconut and chocolate kind of girl, so these cupcakes are my jam!! I totally have the same feeling when I make chocolate buttercream. Can't stop. Won't stop.
[email protected] says
cupcakes in a jar??!! Now that's one genius idea!!
I'll take 12 please!!! These look yummy.
Tandy | Lavender and Lime says
I'm way behind you on the dessert in a jar. Monday's are made better by a visit to the gym 🙂
Sam @ SugarSpunRun says
Ahh I love this recipe! So fun, loving that coconut!!