Halloween Cupcakes in a Jar

I am just home from an 8 day trip through the states of Oklahoma, Arkansas and Tennessee.  My trip included lots of cookie decorating, meeting with “internet friends”, and so much chatting that by the end of the week I had no voice!  I’ll look forward to sharing some of the details of my trip very soon, but for today I’ll share these fun and simple Halloween Cupcakes in a jar.

If you’ve been around (Glorious Treats) for any time you may have figured out that I like (maybe love!) desserts in a jars!  First there were the cute and simple Chocolate Cupcakes in a jar, then festive 4th of July Cupcakes in a jar, followed by Orange Dreamsicle Cupcakes in a jar, and recently Pumpkin Pecan Dessert in a jar.

Layering cupcakes or desserts in a jar is such a great way to add some pizazz to an individual serving of dessert.  They make great gifts or party favors and are easy to transport… what’s not to love?  Each time I post a treat in a jar I get questions as to where I buy my jars (even though I do mention it in each post)… I usually buy my jars at Wal-Mart or my local grocery store.  I’m sure you could also buy them on-line.  These cupcakes are layered in 1/2 pint canning jars.

Halloween Cupcakes in a Jar

Directions ~

1.  Bake Chocolate cupcakes (here’s my favorite Chocolate Cupcake Recipe) in standard sized paper liners.

2.  Once the cupcakes are baked and cooled, remove paper liner, and cut cupcakes in half (horizontally).

3.  Prepare a batch of frosting (I used my Vanilla Cream Cheese Frosting), and color the frosting as desired (in this case, orange).  Fill a piping bag fitted with a large tip (I used a Wilton 1M) 2/3 full with icing.  You could also simply fill (2/3 full) a large ziplock type bag, and cut off one corner.

4.  Layer the cupcakes and frosting in clean jars, starting with a cupcake half, then frosting, until there are three layers of cupcake, and three layers of frosting.

5.  Top with sprinkles if desired.  Serve jars open, or top with lid.

As with most baked goods, these are best the day they are made, but can be stored (covered with lids) at room temperature, or in the refrigerator for up to 3 days.

If you’re using the recipes I’ve linked above you’ll be able to make about 16 jars.

How to Make Halloween Cupcakes in a Jar

Halloween Cupcakes in a Jar

A fun Halloween version of the classic cupcake in a jar!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 453 kcal

Ingredients

 

Cupcakes

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa best quality available
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract best quality available
• 1 cup boiling water

Frosting

• ½ cup unsalted butter set at room temp about 10 minutes, but should still be cool
• 8 oz. cream cheese directly from fridge
• 1 teaspoon vanilla extract always use pure vanilla extract if possible
• 4 cups powdered confectioners sugar
• 1 to 4 tablespoons heavy cream heavy whipping cream or milk- although I do like the richness that cream adds

Instructions

 

Cupcakes

• Line muffin tin with paper liners. Heat oven to 350*F.
• In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
• Stir in boiling water (the batter will be thin, don’t worry, this is right).
• Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
• Bake cupcakes for approximately 18-22 minutes.
• Cool completely on wire rack before frosting.

Frosting

• Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
• Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
• Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
• Beat until fluffy, about 1 minute.
• Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Assembly

• Bake Chocolate cupcakes in standard sized paper liners.
• Once the cupcakes are baked and cooled, remove paper liner, and cut cupcakes in half (horizontally).
• Prepare a batch of frosting and color the frosting as desired (in this case, orange). Fill a piping bag fitted with a large tip (I used a Wilton 1M) 2/3 full with icing. You could also simply fill (2/3 full) a large ziplock type bag, and cut off one corner.
• Layer the cupcakes and frosting in clean jars, starting with a cupcake half, then frosting, until there are three layers of cupcake, and three layers of frosting.
• Top with sprinkles if desired. Serve jars open, or top with lid.

Notes

As with most baked goods, these are best the day they are made, but can be stored (covered with lids) at room temperature, or in the refrigerator for up to 3 days.

If you’re using the recipes I’ve linked above you’ll be able to make about 16 jars.

Nutrition

Calories: 453kcalCarbohydrates: 69gProtein: 4gFat: 19gSaturated Fat: 13gCholesterol: 54mgSodium: 351mgPotassium: 123mgFiber: 2gSugar: 56gVitamin A: 436IUCalcium: 65mgIron: 1mg

Keyword halloween cupcakes

Tried this recipe?Let us know how it was!

These cupcakes were featured in the beautiful fall issue of The Party Dress Magazine, available as a paper copy for purchase (here), or veiw the full magazine on-line (here) (find these cupcakes on page 36).

Happy Baking!