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–+ servings

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.
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Course: Dessert
Makes: 6 cupcake jars
Author: We are not Martha

Ingredients

Coconut Cupcakes:

  • 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

Chocolate Buttercream:

  • 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

Jar Assembly:

  • 3 C shredded coconut
  • Sprinkles

Instructions

Coconut Cupcakes:

  • 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.

Chocolate Buttercream:

  • 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.

Jar Assembly:

  • 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.
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