Chocolate Jar Cupcakes with Cream Cheese Frosting

Yield

About 12 cupcakes (depending on the size of the jars)

Prep Time / Cook Time

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Activity Guide

Car Camping, Day Trip, Picnic

Ingredients

  • 1 cup soy or almond milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract, divided
  • 1 teaspoon almond extract, divided
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cream cheese
  • 1/2 cup butter
  • 4 cups powdered sugar
  • pinch of salt

Tools

  • Mixing spoon
  • Mixing bowls
  • Jars with lids
  • Piping bag or large zip-top bag
  • Mixer

Method

For the cakes:

  1. Preheat oven to 350° and grease jars.
  2. In a large bowl, combine soy milk and vinegar. Add the sugar, oil, 1 teaspoon of the vanilla extract and 1/2 teaspoon of the almond extract and mix well.
  3. In another bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. In two batches, add the dry ingredients to the soy milk mixture. Mix until combined.
  4. Divide the batter among the jars and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.

For the frosting:

  1. In a large bowl, beat together the cream cheese and butter until light and fluffy. Add the remaining extracts and the powdered sugar and beat until the sugar is fully incorporated.
  2. Frost the cupcakes (here’s a great cupcake frosting tutorial), screw on the lid, and transport to your favorite spot.