Cocktail Cupcakes in Jars

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

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

1. 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.
2. 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.
3. 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.
4. garnish with sprinkles, syrup, chocolate chips and straws.

2. Strawberry Margarita Cupcakes

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

1. 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.
2. 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.
3. 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

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

1. 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.
2. 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.
3. 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.