Chocolate Cake In A Jar With Vanilla Bean Buttercream Frosting
Moist layers of dark chocolate cupcakes frosted with a decadent vanilla bean buttercream frosting makes for the perfect chocolate cake in a jar recipe!
Ingredients
- 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
Instructions
To make the cupcakes
- 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.
- 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.
- Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined.
- Divide the batter between 32 cavities. Fill any unused cavities halfway full with water for even baking.
- 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:
- Slice all of the cupcakes in half and place a halved cake in the bottom of 16 mason jars.
- Pipe about 1 T. of icing on top of the cakes. Repeat 3 more times ending with icing.
Tried this recipe?Let us know how it was!