Description
These Mason Jar Cakes are a fun and creative way to enjoy delicious Devil’s Food Chocolate Cupcakes layered with fluffy homemade marshmallow buttercream frosting, all beautifully presented in individual mason jars. Perfect for Halloween or any festive occasion, these cakes feature colorful frosting in purple and green, topped with sprinkles and chocolate candy webs for a spooky finish.
Ingredients
Scale
Cake
- 1 box Devil’s Food Chocolate Cake mix
- Vegetable oil, eggs, and water as directed on box instructions
Frosting
- 1 cup room temperature butter
- 2 cups powdered sugar
- 1 7 oz jar marshmallow cream
- 1 teaspoon vanilla extract
- Food coloring: purple and green
Decoration
- 1 bag dark chocolate candy melts
- Sprinkles (optional)
Tools
- 8 oz mason jars
- Ziploc or piping bags
- Regular size muffin cups with paper baking cups
- Wax paper
Instructions
- Preheat oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Prepare cupcake liners: Place paper baking cups inside regular size muffin cups to hold the batter during baking.
- Mix cupcake batter: Prepare the cake mix as directed on the box using water, vegetable oil, and eggs.
- Bake cupcakes: Pour the batter into the paper-lined muffin cups and bake according to the box directions, approximately 18 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from the muffin pan and allow to cool completely on a wire rack.
- Make frosting: In a mixer, cream the butter until smooth, then add the marshmallow cream. Gradually mix in powdered sugar and vanilla, blending for about 4 minutes until fluffy and combined.
- Color frosting: Divide frosting evenly into two bowls. Add 3 drops of purple food coloring to one bowl and mix well. Add 3 drops of green food coloring to the other bowl and mix thoroughly.
- Prepare cupcakes for layering: Remove paper baking cups from the cooled cupcakes. Cut each cupcake horizontally in half using a serrated knife.
- Assemble in jars: Place one cupcake half at the bottom of each 8 oz mason jar. Spoon purple frosting into a Ziploc or piping bag with a corner cut off, then pipe frosting over the cupcake layer. Optionally sprinkle with candies or sprinkles. Add the second cupcake half on top and repeat frosting and sprinkles layering. Finish with a top layer of frosting and decorative sprinkles.
- Create chocolate spider webs: Place a sheet of wax paper over a printed or hand-drawn spider web design. Melt chocolate candy melts in a Ziploc or piping bag in 30-second microwave intervals until smooth. Cut a small tip off the bag and carefully trace the spider web design on the wax paper. Allow the chocolate webs to harden before placing on top of the finished jars as a spooky decoration.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use a serrated knife for clean horizontal cuts of cupcakes.
- Food coloring can be adjusted to desired shade by adding more drops gradually.
- Chocolate spider webs can be made ahead and stored in an airtight container.
- Sprinkles and candy decorations are optional but add festive flair.
- Mason jars should be clean and dry before assembling.
Nutrition
- Serving Size: 1 jar (approximately 100 g)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
