Espresso Cupcakes in a Jar

Cupcake in a Jar. 

Doesn't that just sound like fun?! 

I have seen these all over the internet, but waited for an actual reason to make it...as opposed to a "I love sweets so I am going to try this" kind of a reason.   :)

My bestie was traveling the country this summer, working for an awesome organization called Youth Works and of course I knew she could use a little lovin' from the oven! The only problem was that she was traveling during the time I made this and it wouldn't be so yummy if it was a week old. So long story short, I'm a stinky friend with the intentions of a great one! That should count for something, right?! Ugh. Sorry Katie, I promise to make it up to you with pumpkin related items this Fall <3

Hubby, on the other hand, was pleased this didn't make it out of the house.

Here is the cake recipe I used, it was super yummy! I've tried this coffee buttercream before and it's awesome! However, it's not the one I used this time. Honestly, I haven't written out a recipe for the one I did use because I'm still tweeking it. I'm sure it will make an appearance soon. The one I posted is really, really good...just doesn't hold up well to heat which is why I didn't want to send it in a box across the country! hehe 

Chocolate Cupcakes
(From the The Cupcake Project)

1/2 cup (1 stick) butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
2/3 cup mini semi-sweet chocolate chips
Pre heat oven to 350 degrees.

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. 

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Stir in chocolate chips.

Scoop batter into cupcake cups about 1/2 full and bake for 22-25 minute.
Espresso Buttercream Frosting
(Recipe from The Cupcakery)

1 cup (2 sticks) unsalted butter, room temperature
3 cups confectioner’s sugar
pinch salt
1 tsp. vanilla
1 Tbsp. instant coffee granules
1 tsp freshly brewed espresso (or strong, hot coffee)
1 tsp milk, cream, water or coffee liqueur

1. Beat together the butter, salt and sugar until well combined.
 2. Add vanilla and beat until frosting is smooth.

3. In a small bowl or cup mix together the coffee granules, hot coffee and milk (cream, water or coffee liqueur) until the granules are dissolved. Cool completely.

4. Add coffee mixture to butter mixture and beat until smooth.