Chocolate cupcakes in a jar
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A chocolate cupcake mix with cocoa and chips, split into two portions to store. Stir in egg, oil, sour cream and vanilla to bake 12 cupcakes from each.
Ingredients
Mix
- 2 cups all-purpose flour (regular or gluten-free all-purpose)
- 1 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 1/4 cups sugar
Per jar of mix
- 1 egg
- 1/4 cup vegetable oil
- 3/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
Equipment
- mixing bowl
- mason jars
- muffin pan
Directions
- Stir the dry ingredients together in a large bowl, split into two equal portions, and store each in an airtight container.
- To bake: stir the wet ingredients into one jar of mix until no dry spots remain.
- Scoop into greased or lined muffin cups and bake at 375 for about 20 minutes, until a toothpick comes out clean. Serve warm.
Notes
Storage: mix keeps up to a year in a cool, dry place, lidded; baked muffins up to 5 days airtight on the counter or 3 months frozen.
Nutrition
Serving: 59g | Calories: 212kcal | Carbohydrates: 28g | Protein: 3.1g | Fat: 12g | Saturated Fat: 4.4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 138mg | Potassium: 128mg | Fiber: 2.2g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from 1/2 of the mix with 1 egg, 1/4 cup vegetable oil, 3/4 cup sour cream, 1 1/2 teaspoons vanilla extract; all-purpose flour (the first choice counted), chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.