Shipping Cupcakes in a Jar

I have been wanting to make these for MONTHS now. Cupcakes in a jar seem like the perfect gift to send someone. More than half of our immediate family members have birthdays in October, November, or December, so I thought this would be a great opportunity to try this out on some of them.

I decided to make two flavors of cupcakes and send one of each to the lucky family members. I wanted to go with relatively ordinary flavors, so I went with yellow funfetti cupcakes with chocolate frosting, and chocolate cupcakes with cream cheese frosting. I also threw in some add-ins with the cupcake and frosting. In the yellow cupcake jars, I added sprinkles and in the chocolate cupcake jars, I added crushed up Oreos.

For the girls, I used my hot glue gun to attach some ribbon to the ring of the jar. I didn’t figure the boys would like ribbon on their jars. Once I got the cupcakes made, I froze them. Then I put them in the jars with their frosting and froze them overnight. I shipped them the next day so they would defrost as they made their way to different parts of the country.

The yellow cupcakes were split in half (down the middle) and frosting was piped down in between the two halves of the cupcake. Then more frosting was piped on top of the cupcake with more sprinkles. With the chocolate cupcakes, the tops were pulled off and a layer of frosting and crushed Oreos was added. Then more frosting and Oreos were layered on top of the cupcake top.

Based on what I heard from the lucky birthday boys and girls, the shipping cupcakes in a jar is a good way to go. The cupcake to frosting ratio will have to be perfected. Fellow cupcake lover, Clara, did recommend that shipping cupcakes this time of year is better than in the summer. If you’re shipping to locations where the temperature is hot, you want to be careful with your ingredients – cream cheese frosting could be a bad idea in that case…

My sister (Happy Birthday Brooke-i-poo) sent me a picture of her cupcake just before taking a bite. She did say it was a bit dry. But in my defense, the box did sit in her apartment office for four days! Also, the top part of the cupcake did stick to the top part of the lid because of the frosting. Maybe I shouldn’t fill them so full next time… Or put them upside down so the frosting isn’t on the top? I’ll have to think about that for next time…

For the chocolate cupcakes, I used my go-to chocolate cupcake recipe and a standard cream cheese frosting. The yellow funfetti cupcake and chocolate frosting recipes are shown below.

Not-So-Yellow cake, from Confections of a Foodie Bride – I made a half batch and got about 15 cupcakes
3 cups cake flour – I used AP
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, cubed and softened to room temperature
2 cups sugar
5 large eggs
2 tsp vanilla
1 1/4 cups buttermilk
1/4 cup sprinkles

Preheat oven to 350. Butter and line with parchment paper two 8×2-inch pans (These cakes rose over the top of my 2-inch pans – you could very well have a mess on your hands if you try 1.5 inch pans). Set aside.

In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the large bowl of an electric mixer, fitted with a paddle attachment. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer. Stir in sprinkles.

Spoon the batter into the prepared pan and smooth the top with a knife or off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Let cool completely in the pans before removing the cakes and frosting.

Hershey’s Perfectly Chocolate Frosting
1 stick (1/2 cup) butter or margarine
1/3 cup HERSHEY’S Cocoa
3 cups powdered sugar – I used 2 1/2 cups
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

    Pin It

17 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

  1. #
    1
    FunandFearlessinBeantown — March 30, 2012 at 7:53 am

    I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!

  2. #
    2
    Elizabeth — March 30, 2012 at 8:27 am

    Brown butter makes everything better!

  3. #
    3
    In and Around Town — March 30, 2012 at 8:31 am

    I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!

  4. #
    4
    Mrs. Williams — March 30, 2012 at 8:35 am

    I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.

  5. #
    5
    Judy — March 30, 2012 at 9:40 am

    I love trying new ccc recipes also.  You don’t mention what the texture of the cookie is.  I like crispy edges and chewy centers, very hard to find.

  6. #
    6
    Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

    Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉

  7. #
    7
    Colleen — March 30, 2012 at 10:52 am

    I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.

  8. #
    8
    Carrie's Sweet Life — March 30, 2012 at 8:29 pm

    These look awesome, I am still searching for the perfect recipe!

  9. #
    9
    PB and Peppers — March 31, 2012 at 7:05 am

    The cookies sound amazing!  I love the addition of cream cheese!  CC is my favorite cookie and I am terrified to make them because I have no self control.  I love the dough and I love the cookie!!  

  10. #
    10
    Megan — April 1, 2012 at 5:32 pm

    These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.

  11. #
    11
    nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

    I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!

  12. #
    12
    Courtney — April 15, 2012 at 11:14 am

    I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)

  13. #
    13
    mega — May 16, 2012 at 9:16 am

    aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂

  14. #
    14
    Kaila — January 4, 2013 at 11:24 pm

    Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!

    • beantownbaker — January 5th, 2013 @ 4:31 pm

      They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!

  15. #
    15
    Arghavan — February 16, 2015 at 4:17 pm

    Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?

  16. #
    16
    Jess — February 19, 2016 at 2:27 pm

    Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.

Leave a Comment