Description
Delightfully fun and festive Mason Jar Cakes made with rich Devils Food Chocolate Cake, layered with creamy marshmallow frosting tinted in vibrant purple and green, topped with chocolate spider web decorations and sprinkles. Perfect for parties, gifts, or a charming dessert presentation.
Ingredients
Scale
Cake
- 1 box Devils Food Chocolate Cake mix
- Oil, as directed on box
- Eggs, as directed on box
- Water, as directed on box
Frosting
- 1 cup room temperature butter
- 2 cups powdered sugar
- 1 7 oz jar marshmallow cream
- 1 teaspoon vanilla extract
- Food coloring: purple and green (3 drops each)
Decorations
- 1 bag dark chocolate candy melts
- Sprinkles (optional)
Supplies
- 8 oz mason jars
- Ziploc or piping bags
- Paper baking cups
- Wax paper
Instructions
- Preheat oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Prepare cupcake pans: Place paper baking cups inside each regular-sized muffin cup to prevent sticking.
- Mix cake batter: Prepare the Devils Food Cake batter as directed on the box using the specified amounts of water, oil, and eggs.
- Bake cupcakes: Pour batter into muffin cups and bake for approximately 18 minutes according to box instructions. Check doneness with a toothpick.
- Cool cupcakes: Remove cupcakes from oven and pan, then allow them to cool completely to room temperature.
- Make frosting: Cream the room temperature butter in a mixer until smooth. Add marshmallow cream and mix well. Gradually add powdered sugar and vanilla extract, mixing about 4 minutes until well blended.
- Color frosting: Divide the frosting evenly into two bowls. Add 3 drops of purple food coloring to one bowl and mix thoroughly; add 3 drops of green food coloring to the other bowl and mix.
- Prepare cake layers: Remove paper baking cups from the cupcakes. Cut each cupcake horizontally into two halves.
- Assemble jars: Place one cupcake half into the bottom of each mason jar. Pipe purple frosting over the cake layer using a Ziploc or piping bag. Add sprinkles or candy melts as desired.
- Layer again: Add the second cupcake half on top of the frosting. Repeat piping with green frosting, topping with sprinkles or candy.
- Make chocolate webs: Place wax paper over a printed or drawn spider web template. Melt dark chocolate candy melts in 30-second intervals in the microwave until smooth. Transfer melted chocolate to a Ziploc bag, cut a small tip off, and carefully trace spider web designs onto the wax paper. Let chocolate harden completely.
- Decorate jars: Once the chocolate spider webs have hardened, place them on top of the mason jars for a spooky and elegant finish.
Notes
- Use room temperature butter for smooth frosting consistency.
- Ensure cupcakes are completely cooled before frosting to avoid melting.
- Chocolate spider webs can be made ahead and stored in a cool place for convenience.
- If food coloring is not desired, frosting can be left white or colored with natural alternatives like beet or spinach powder.
- Replace sprinkles with crushed candy canes or nuts for different textures and flavors.
- Use disposable or reusable mason jars depending on occasion and preference.
Nutrition
- Serving Size: 1 jar (approximately 150g)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
