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+ servings

Chocolate Frosted Yellow Cupcakes in a Jar

Servings 16 cupcakes in jars


  • 1 15.25 oz.432 g yellow cake mix, prepared according to package instructions
  • 1 1/2 sticks unsalted butter at room temperature
  • 5 1/2 cups powdered sugar sifted
  • 1 1/3 cups unsweetened cocoa powder sifted
  • 1 cup heavy cream at room temperature (plus more if needed)
  • 2 tablespoons pure vanilla extract
  • 16 8 oz. glass canning jars
  • Sprinkles
  • Ribbon


  1. Preheat oven to 350°F. Using standard sized muffin pans, place cupcake liners into 24 muffin cups. Set aside.
  2. Prepare the cake mix according to package instructions. Pour batter into prepared muffin cups. You are making 24 cupcakes. Bake cupcakes according to package instructions. Let cool.
  3. For the frosting:
  4. Place butter in a medium bowl and beat with an electric mixer on medium speed for 2 minutes. With mixer on low speed, gradually add half of the sugar and cocoa powder, then half of the cream. Beat on low until combined. Add the remaining sugar, cocoa and cream. Add vanilla. Beat on low until combined. Then turn speed up to medium high and beat for 2-3 minutes. Frosting should be creamy and slightly shiny. If it's dull looking and too thick, add a little more cream. Try 1-2 more tablespoons, then beat again on medium for about 30 seconds. Repeat, if needed.
  5. Pour frosting into a large pastry bag, fitted with a 1M pastry tip. You won't be able to fit it all in the bag at first, so fill the bag and then add more frosting when it starts running low.
  6. To assemble cupcakes in the jars:
  7. Cut the cupcakes in half horizontally. Place one cupcake half in the bottom of each jar. Pipe one layer of frosting on top. Add sprinkles. Repeat this process two more times. Place lid on top of jars and decorate with ribbon, if desired. Cupcakes will keep at room temperature for several days and up to a week in the refrigerator.
  8. Frosting recipe adapted from SallysBakingAddiction.com