Print

Chocolate-Covered Strawberry Cupcake Jars

Chocolate-Covered Strawberry Cupcake Jars - featured image
Print Recipe

These easy dessert jars layer moist chocolate cupcakes, juicy strawberries, and creamy frosting for a nostalgic treat that’s perfect for parties, gifting, or a cozy night in. Quick to assemble, customizable, and irresistibly delicious, they’re a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsweetened cocoa powder (40g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk (120ml) or dairy-free milk
  • 1/4 cup vegetable oil (60ml)
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water (120ml)
  • 1 1/2 cups fresh strawberries, diced (225g)
  • 2 tablespoons strawberry jam (optional)
  • 2–3 tablespoons strawberry syrup or simple syrup
  • 4 ounces cream cheese, softened (115g)
  • 1/4 cup unsalted butter, softened (60g)
  • 1 1/2 cups powdered sugar (180g)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream or milk, as needed
  • 1/2 cup chocolate chips or melting chocolate (85g)
  • Extra whole strawberries for garnish
  • Sprinkles, chocolate shavings, or mini chocolate chips (optional)
  • 6 Mason jars (8 oz/half-pint size)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard muffin pan with 6 paper liners or grease well. Wash and pat dry strawberries.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In another bowl, whisk egg, milk, oil, and vanilla until smooth. Pour wet ingredients into dry and stir until just combined.
  4. Carefully add boiling water to the batter and stir gently until smooth. Batter will be thin.
  5. Divide batter evenly among muffin cups (about 2/3 full). Bake for 15–18 minutes, or until a toothpick comes out with moist crumbs. Cool completely.
  6. Dice strawberries and, if desired, stir in strawberry jam. Pat dry with a paper towel.
  7. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Add heavy cream as needed for creamy, pipeable frosting.
  8. Melt chocolate chips in a small saucepan or microwave. Dip whole strawberries or reserve for drizzling.
  9. Break cooled cupcakes into chunks. Layer in jars: cake pieces, brush with strawberry syrup, add strawberries, then frosting. Repeat layers if jars are tall enough.
  10. Top with melted chocolate drizzle, a whole chocolate-dipped strawberry, or sprinkles.
  11. Refrigerate jars for at least 30 minutes before serving, or serve immediately if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free alternatives work for milk, butter, and cream cheese. Pat strawberries dry to prevent soggy layers. Cupcakes and frosting can be made ahead. Customize layers with other berries, cookies, or marshmallows. Store jars in the fridge for up to 3 days.

Nutrition

Keywords: chocolate, strawberry, cupcake jars, dessert in a jar, easy dessert, party treat, mason jar dessert, cream cheese frosting, potluck, gifting

Find it online: https://evabake.com/chocolate-covered-strawberry-cupcake-jars-recipe-easy-dessert-in-a-jar/