Coconut Chocolate Buttercream Cupcakes in Jars
There's not much in life that's better than a cupcake, unless it's a cupcake in a jar! You can play around with flavors and toppings, but these Coconut Chocolate Buttercream Cupcakes in Jars are the perfect way to start.
Course: Dessert
Servings: 6 cupcake jars
Author: We are not Martha
Coconut Cupcakes:
  • 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
  • 3/4 C whole milk
Chocolate Buttercream:
  • 1 1/2 C 3 sticks unsalted butter, room temperature
  • 6 1/2 C powdered sugar
  • 1 1/2 t vanilla
  • 3/4 C cocoa powder
  • 1 1/2 T milk
Jar Assembly:
  • 3 C shredded coconut
  • Sprinkles
Coconut Cupcakes:
  1. Pre-heat oven to 350 degrees and spray cupcake tin with oil.
  2. In a medium bowl, combine flour, baking powder, and salt together.
  3. 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.
  4. Add eggs in one at a time, mixing well after each addition.
  5. Mix in Toasted Coconut Treatology or coconut extract.
  6. 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.
  7. Fill cavities of cupcake tin about ¾ of the way full.
  8. Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
  9. Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
Chocolate Buttercream:
  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
  2. Slowly blend in the powdered sugar, cup by cup until well-combined.
  3. Add cocoa powder to mixer and beat until well combined.
  4. Mix in vanilla and milk. If your buttercream is too thick, add another teaspoon milk at a time.
Jar Assembly:
  1. Trim top off two cupcakes, so smooth on top. Place one cupcake right-side-up in pint-sized mason car.
  2. Spoon a layer of chocolate buttercream over cupcake and sprinkle shredded coconut over frosting.
  3. Place second cupcake upside-down on top of coconut.
  4. Layer more chocolate buttercream on top, followed by more shredded coconut.
  5. Top with sprinkles.