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Chocolate cupcakes in a jar

Course Dessert
Cuisine American
Keyword chocolate cupcake mix, cupcakes in a jar, gift in a jar, homemade cupcake mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 jars
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

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.