Cupcakes in a Jar

Rich & Dark Chocolate Cupcakes
Recipe adaped from Sweetapolita

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Cacao Barry Cocoa Powder - Extra Dark
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong, hot black coffee
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F.  Line muffin tin with paper liners.  In a bowl use electric mixer, sift all dry ingredients.  Add all remaining ingredients to the bowl, mix for 2 minutes on medium speed.  Pour into prepared cupcake pan until 2/3 full (or just less).  Batter will be liquidy.  

Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs.  Try not to over-bake.  Cool on wire racks in pans for 5 minutes, then gently turn cupcakes onto racks until completely cool.

Raspberry-Almond Buttercream Icing

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon almond extract
• 4 cups sifted confectioners sugar (approx. 1 lb.)
• 2/4 tablespoons pureed raspberries

In a large bowl, cream shortening and butter with electric mixer.  Add almond extract.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.  Add raspberry puree and beat at medium speed until light and fluffy.  Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored for 2 weeks.  Rewhip before using.

Vanilla Buttercream Icing

Recipe adapted from Wilton.com

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners sugar (approx. 1 lb.)
• 2 tablespoons milk

In a large bowl, cream shortening and butter with electric mixer.  Add vanilla extract.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep bowl covered with a damp cloth until ready to use.

Put it all together

Cut each cupcake in half to form discs.  Take a clean mini mason jar and pipe a thin layer of raspberry-almond buttercream in the bottom of the jar.  Place one cupcake disc atop the buttercream.  Continue layering the icing and cupcake discs and alternate between the vanilla buttercream icing and the raspberry almond icing.  Finish with a layer of buttercream and seal.  You can decorate each jar with a ribbon or rafia.  I also affixed a cute wooden spoon to make this dessert truly ready to eat.