Chocolate Birthday Cake Jars
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 jars
Ingredients
  • ¾ cup all purpose flour (I used King Arthur's)
  • ½ cup unsweetened cocoa powder (I used Hershey's)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup or 1 stick melted butter (unsalted)
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup milk
  • ½ cup strong brewed coffee
  • 1 pound (4 sticks) unsalted butter softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • ¼ cup sour cream (for frosting)
  • ½ teaspoon pure vanilla extract (for frosting)
  • 2 Tablespoons heavy cream (for frosting)
  • Multi-Colored Sprinkles (I used India Tree Sprinkles)
Instructions
  1. Preheat oven to 350 degrees and line 15 cupcake tins with liners.
  2. In a large mixing bowl combine all dry ingredients including flour, cocoa powder, baking soda, baking powder, salt, and both sugars. Be sure to sift cocoa powder to avoid any large chunks.
  3. Melt ½ cup unsalted butter and set aside to cool slightly. Crack eggs into a separate bowl and whisk.
  4. Add all wet ingredients including butter, eggs, vanilla extract, milk, and coffee to dry ingredients and stir until just combined. Be sure to get around the edges of your bowl to make sure there are no pouches of dry ingredients hiding.
  5. Bake at 350 degrees for 18 minutes or until a tester comes out clean.
  6. For Frosting: **If you are using smaller jars I would suggest cutting the frosting recipe in half.**
  7. Add softened butter to bowl of stand mixer and beat with paddle attachment until smooth and creamy. Add powdered sugar little by little until all sugar is combined and mixture is smooth.
  8. Add sour cream and vanilla extract and beat until smooth. Add heavy cream to finish.
  9. For Jar Assembly: When cupcakes are cooled cut in half (a serrated knife will work the best!) Put frosting in piping bag with a large star tip. Put the bottom half of the cupcake down in the jar. Add a layer of sprinkles, followed by a layer of frosting. Add the other half of the cupcake (top down), then add another layer of frosting and top with additional sprinkles or decorations of your choice.
Recipe by WITHBUTTERANDLOVE at https://www.withbutterandlove.com/chocolate-birthday-cake-jars/