Directions

1. Preheat the oven to 350.

2. In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.

3. In a medium bowl, whisk together the milk, eggs, vanilla, and melted coconut oil.

4. Add the wet ingredients to the dry ingredient bowl, mixing well with a silicone spatula.

5. Once the mix is mostly combined, pour your hot instant coffee into the cake mixture. Mix until completely combined and smooth.

6. Pour batter into a large baking sheet and bake for 20-25 minutes. Until a toothpick comes out cleanly from the center of the cake. If you are making cupcakes, divide the batter into cupcake liners until ⅔ of the way full. Bake for 12-15 minutes or until a toothpick inserted into the middle comes out clean.

7. While your cake cools, begin your buttercream frosting. In a large bowl, beat the butter until smooth and creamy. Add in the powdered sugar, vanilla, and salt. Beat on medium high speed until combined.

8. Starting with 3 drops, add in the green food coloring. Mix well and continue adding drops of food coloring until you reach the desired color of green.

9. Crush Oreos into medium/small crumbs.

10. Once the cake has cooled, using a 2-inch cookie cutter, scoop a layer of cake into your mason jar. Skip this step if you made cupcakes.

11. Add a layer of frosting and sprinkle Oreo crumbs on top. Add some sprinkles and sour patch kids, then continue to repeat this step until the jar is full, being sure to end with a layer of frosting and Oreos on top or until all of the cupcakes are complete.

12. Keep room temp for 2-3 days or sealed tightly in the fridge for up to a week and a half.