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    Home » Decadent Delights

    Cupcakes In A Jar- The Only Way To Eat Um

    Published on March 23, 2012 by theseasidebaker Last Modified on June 12, 2017 / 7 Comments

    3 shares
    Jump to Recipe

    Jar Vanilla  Bean Cupcakes with Chocolate Almond Truffle Filling and Vanilla Buttercream Frosting

    There is a certain magic about eating a cupcake out of a jar. You don't have to worry about the frosting mustache or crumbs all over your shirt. The best part is, you get an extra layer of filling. Being encompassed around glass, the cupcakes guard their moisture and freshness for days. They also freeze beautifully for 3 months.

    Vanilla Bean Cupcakes with  Chocolate Almond Truffle Filling and Vanilla Buttercream Frosting

    These make adorable gifts and would make an exciting addition to an Easter Basket. You can make them in any size jar, but I like they short, wide mouth 8 oz jars best. I use a large muffin pan (makes 6 at a time) and the cupcakes fit perfectly.

    My family's comfort flavor is vanilla bean with chocolate almond truffle filling and vanilla bean frosting. It is to. dye. for.

    Print
    Cupcakes In A Jar- The Only Way To Eat Um
    Author: Jackie
    Ingredients
    Vanilla Bean Cake
    • 2 sticks butter (softened)
    • 1 ½ sugar
    • 2 teaspoon vanilla bean paste or regular vanilla
    • 2 whole eggs
    • 3 egg yolks
    • 2 ½ cups flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
    Chocolate Almond Truffle Filling
    • 1 package oreo cookies
    • 8 oz cream cheese , softened
    • 2-3 teaspoon almond flavoring , depending on taste
    Vanilla Buttercream
    • 1 stick unsalted butter , softened
    • 1 ½ – 2 cups powdered sugar , sifted
    • 1 pinch of salt
    • 1 tablespoon vanilla
    • 2 tablespoons milk or heavy cream
    Instructions
    Vanilla Bean Cake
    1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
    2. In a separate bowl, combine flour, salt, baking powder and soda and mix.
    3. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
    4. Add eggs, one at a time, scraping the bowl after each addition. Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
    5. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
    My tips for the best batter:
    1. Work quickly when you are incorporating the flour and milk. You do not want to wait until each addition is fully mixed. I usually add the flour, give it literally 2 seconds, then add the milk, and repeat after 2 seconds. For the last addition of the flour and milk, I usually mix by hand, in order to avoid over beating.
    2. Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before removing.
    Chocolate Almond Truffle Filling
    1. Add cookies to food processor and grind.
    2. Add cream cheese and almond flavoring.
    3. If you have extra, roll into small balls (freeze for about 1 hr) and dip into white chocolate...yum!
    Vanilla Buttercream
    1. Beat butter and extract for 2 minutes.
    2. Add powdered sugar and milk or cream.
    3. Beat with whisk attachment for 3 minutes on high.

     

    Vanilla Bean Jar Cupcake with Chocolate Almond Truffle Filling and Vanilla Buttercream Frosting

    Assembly

    To assemble, cut one cupcake in half and stick it gently into the bottom of the jar. add about 1 tablespoon of filling and place the other half ontop. The filling will spread itself out. Pipe frosting onto the top, adorn with sprinkles, grab a spoon, and enjoy!

    I was Mrs. Cool Mom over the weekend when I took out a plate of goodies for the neighborhood kids to test...they had a field day with all the choices, and had quite the sugar rush after, and then I sent them home....Awhahahhaha!

    « Bow Down To Mr. Chocolate
    Tequila Coconut Lime Cream Bars »
    3 shares

    Reader Interactions

    Comments

    1. Shauna

      March 23, 2012 at 2:53 pm

      I had the pleasure of sinking my teeth into one of these fun and remarkable treats! They are full of flavor and texture...a bite of creamy, moist, and crunchy. Definitely worth making!

      Reply
    2. amanda

      March 25, 2012 at 1:21 am

      wow. you are an aspiration for me. Since I follow your blog I did find the pleasure of baking and to see people enjoy it. However, my husband is putting on some pounds.

      thank you

      Reply
    3. Janet

      March 25, 2012 at 1:27 am

      OMG, this is such a cute idea! Would you be interested in doing those cupcake and send it for my daughter birthday party?

      Reply
    4. Tara Noland

      April 03, 2012 at 6:21 pm

      Love this idea too, I pinned and tweeted it!!

      Reply
      • The Seaside Baker

        April 03, 2012 at 7:00 pm

        Awesome thank you!!!!

        Reply

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