Can’t decide between a sweet and a drink? You can have ‘em both with these adorably decorated spiked cupcakes in jars — take your pick from Mudslide, Strawberry Margarita or Piña Colada flavors.
1. Mudslide Cupcakes
Serving Size:
12
Active Time:
45 min.
Total Time:
2 hrs., 10 min
Ingredients
- 1 (15.25 oz.) pkg. triple chocolate fudge cake mix
- 3 eggs
- 1¼ cups hot water
- ½ cup butter, melted 2 Tbs. instant coffee granules
- 1¼ cups mini chocolate chips
- 1 lb. butter, at room temp.
- 4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.
- ⅓ cup Baileys Irish Cream liqueur
- ⅓ cup coffee-flavored liqueur, such as Kahlua
- ⅓ cup brewed coffee, at room temp.
- 12 wide-mouth half-pint canning jars
- Assorted sprinkles, chocolate syrup, additional mini chocolate chips and drinking straws
Instructions
- Heat oven to 350°F. Coat 17¼”x11½”x1” rimmed baking sheet with cooking spray. Line bottom with parchment paper; coat with cooking spray. On low speed, beat cake mix, eggs, water, butter and coffee granules until blended, 30 sec.; on medium, beat 2 minutes. Fold in ¼ cup chocolate chips. Spread in pan. Bake until toothpick inserted into center comes out clean, 20-23 min. Cool in pan on rack.
- Melt remaining 1 cup chocolate chips. On medium, beat butter until fluffy, 2 min. Gradually beat in confectioners’ sugar; on medium-high, beat until fluffy, 4 min. On low, beat in melted chocolate until just blended. Transfer to pastry bag fitted with large star tip.
- Using 2½” round cutter, cut out 24 rounds from cake (discard scraps or save for another use). Combine liqueurs and coffee. In each jar, place 1 cake round. Drizzle with 1 Tbs. coffee mixture; pipe on layer of frosting. Repeat layering once, ending with frosting.
- garnish with sprinkles, syrup, chocolate chips and straws.
2. Strawberry Margarita Cupcakes
Serving Size:
12
Active Time:
45 min.
Total Time:
2 hrs., 10 min.
Ingredients
- 1 (15.25 oz.) pkg. white cake mix
- 1 (3 oz.) pkg. strawberry gelatin mix
- 4 eggs
- ¾ cup milk
- ¾ cup oil
- 1 cup finely chopped strawberries
- 1 lb. butter, at room temp.
- 4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.
- 2 Tbs. grated lime zest
- ¼ cup lime juice
- Liquid neon green food coloring
- ½ cup tequila or limeade
- ½ cup limeade
- 12 wide-mouth half-pint canning jars
- Drinking straws
Instructions
- Heat oven to 350°F. Coat 17¼”x11½”x1” rimmed baking sheet with cooking spray. Line bottom with parchment paper; coat with cooking spray. On low speed, beat cake mix, gelatin, eggs, milk and oil until blended, 30 sec.; on medium, beat 2 min. Fold in strawberries. Spread in pan. Bake until toothpick inserted into center comes out clean, 20-23 min. Cool in pan on rack.
- On medium, beat butter until fluffy, about 2 min. Gradually beat in confectioners’ sugar, then zest and juice, and, if desired, food coloring; on medium-high, beat until fluffy, 4 min. Transfer to pastry bag fitted with large star tip. If frosting is too soft, chill 15 min. before using.
- Using 2½” round cutter, cut out 24 rounds from cake (discard scraps or save for another use). Combine tequila and limeade. In each jar, place 1 cake round. Drizzle with 1 Tbs. tequila mixture; pipe on layer of frosting. Repeat layering once, ending with frosting. Garnish with straws.
3. Piña Colada Cupcakes
Serving Size:
12
Active Time:
45 min.
Total Time:
2 hrs., 10 min.
Ingredients
- 1 (15.25 oz.) pkg. pineapple cake mix
- 3 eggs
- 1 cup milk
- ½ cup butter, melted
- 1 (4 oz.) cont. pineapple chunks in coconut-flavored juice, drained, chopped
- 1 lb. butter, at room temp.
- 4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.
- 1 tsp. coconut extract
- ½ cup coconut pineapple rum or pineapple juice
- ½ cup pineapple juice
- 12 wide-mouth half-pint canning jars
- Sweetened flaked coconut, maraschino cherries and cocktail umbrellas
Instructions
- Preheat oven to 350°F. Coat 17 ¼”x11 ½”x1” rimmed baking sheet with cooking spray. Line bottom with parchment paper; coat with cooking spray. On low speed, beat cake mix, eggs, milk and butter 30 seconds; on medium, beat 2 minutes. Fold in pineapple chunks. Spread batter in pan. Bake until toothpick inserted into center comes out clean, 20-23 min. Cool in pan on rack.
- On medium, beat butter until fluffy, 2 min. Gradually beat in confectioners’ sugar, then extract. On medium-high, beat until fluffy, 4 min. Transfer to pastry bag fitted with large star tip.
- Using 2½” round cutter, cut out 24 rounds from cake (discard scraps or save for another use). Combine rum and pineapple juice. In each jar, place 1 cake round. Drizzle with 1 Tbs. rum mixture; pipe on layer of frosting. Repeat layering once, ending with frosting. Garnish with coconut, cherries and umbrellas.
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