5 from 4 votes
Chocolate Cake In A Jar with Vanilla Bean Buttercream Frosting
Chocolate Cake In A Jar With Vanilla Bean Buttercream Frosting
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins

Moist layers of dark chocolate cupcakes frosted with a decadent vanilla bean buttercream frosting makes for the perfect chocolate cake in a jar recipe!

Course: Dessert
Cuisine: American
Servings: 16 jars
Author: Felesha
  • 2 1/4 c. all purpose flour
  • 3 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. fine sea salt
  • 12 T. unsalted butter softened
  • 1 cup plus 2 T. Dutch process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups muscavado light brown sugar
  • 1 1/2 cups dark roast brewed coffee room temperature
  • 1 1/2 cups buttermilk room temperature
  • 3 eggs room temperature
  • 1 T. Say Grace Vanilla Extract
Vanilla Bean Buttercream Frosting
  • 2 cup of unsalted butter room temperature
  • 6 cups of confectioners' sugar
  • 1/4 teaspoon salt
  • 2 T. Say Grace Vanilla Extract
To make the cupcakes
  1. Preheat the oven to 325 degrees and line muffin tins with liners.In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.

  2. Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute. Remove the saucepan from the heat and stir in both sugars.

  3. Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined.

  4. Divide the batter between 32 cavities. Fill any unused cavities halfway full with water for even baking.

  5. Bake for about 18-20 minutes or until there are just a few moist crumbs picked up with a toothpick. Let the cupcakes cool on a baking rack for 15 minutes to set.

To make the jars:
  1. Slice all of the cupcakes in half and place a halved cake in the bottom of 16 mason jars.
  2. Pipe about 1 T. of icing on top of the cakes. Repeat 3 more times ending with icing.