AKA: “Why yes, you may have that raise” cupcake jars, or “Oh my gosh I think I love you” cupcake jars, or “Yes of course we should agree to a ceasefire, in fact let’s do dinner tonight” cupcake jars. You get my point, right? I have no other words, these are amazing. It’s like Christmas in a jar. It’s a rich fudgey cupcake filled and topped with a creamy and decadent peppermint ganache. Then topped off with a cool, sweet layer our favorite frosting (also peppermint spiked) and sprinkled with crushed candy canes. And striping the frosting is just icing on the cake! Literally. I put them in jars because that just makes them extra fun, and it’s like this great personalized little gourmet gift. It might seem like a lot of steps, but really it doesn’t take all that long. If you want to break up the load, I would suggest making the cupcake and ganache layers and then screwing the jars on and storing overnight. Then next day (or even couple of days) when your kitchen is nice and clean again just whip up some frosting and pass them out fresh.The cupcake itself is out of this world. I adapted it from a recipe in a book that both Kate and I love. I knew just looking at the recipe for the first time that it would be rich and fudgy because the ingredients and method are more along the lines of a brownie than a cupcake. Skip the electric beater on these babies, all you need is a wooden spoon.
It starts with melted butter and chocolate. How could anything that starts with melted butter and chocolate not end well?
And like I mentioned, just stir in the dry ingredients by hand. That actually makes this recipe really quick and easy, no messy beaters and butter fluffing.
Fill up your cute little jars. These are the same jars we use for our Pie in a Jar. The cupcakes will rise and you need room for both the frosting and the ganache, so fill them no more than 1/2 way full.
Pop those in the oven, and you can prepare your ganache while they’re baking. Cream. Chocolate. Peppermint. Can’t go wrong there either.
Take your cakes out to cool, and your ganache will be setting up/thickening at this point as well.
Some of your cakes may have a little well in the center which makes a great little holding spot for the ganache. You can also take a paring knife, or an apple corer works great, and hollow out the center like this:
It’s really up to you. If you don’t have a lot of space on top you might want to hollow out the center. If you’ve got room and want more of a layer of ganache on top, then skip the coring and just pour the ganache on top.
Once your cakes have cooled to close to room temp (a little warm is okay) pour ganache over each one. If your ganache has gotten too thick to pour at this point, just warm it up in the microwave in about 10 second intervals.
Then tilt the jars around so you get a complete chocolate cover. This actually helps keep the cupcake part really moist and fresh so you can wait a day or two to share them, or finish them if you don’t have time to do it all at once.
The last step is the frosting. I’m using our favorite frosting recipe. If you haven’t tried it, you need to! If you make it and love it, then you must must try it with the peppermint extract.
I’m going to show you a fun trick to getting that candy cane stripe! You’ll need gel food coloring (available in the baking isle, a clean paint brush (I keep a set just for baking/cooking) and a piping bag. This works great with parchment paper bags too (in fact, I think it sticks a little better to parchment) so if you have a tip and some parchment you can just make your own. If you don’t have anything but the food coloring you could try winging it with a large ziplock bag with the tip cut off. that would probably work just fine, it just might be a little difficult to have the food coloring stick to the bag as you’ll see in the next step.
Fold down the outer edge of your bag so it sits open by itself. Dip your brush into your food coloring and paint lines up the side of your bag. And yes, I’m completely aware that mine looks freaky- like my piping bag got attacked by a bear or something. I paint all the way down to my tip.
Then carefully add your frosting. Try to plop it in there right in the center so you don’t have to mush it around too much. As you pipe out the frosting, the color will come out in lines and you’ll get a great candy-cane stripe! (On a side-note, try this technique with rainbow colors and colorburst cupcakes- how amazing would that look?!)
Just give it a nice swirl, being careful to not go above the top of the jar, and then sprinkle some crushed candycanes on top.
Now you can place the lids and rings on and dress the jars up any way you please.
When you bust into that baby you’ll get all three layers of frosting, ganache, and cupcake.
Oh sweet peppermint fudge cupcake jar, will you marry me??
Tie on a ribbon or two and you’re set for giving.
I made some cute tags for mine.
And since I love you all I’m going to share! Note that the background is white, I just printed mine on light pink cardstock because I was out of white. Click here for a file you can print on cardstock and cut out. There’s a place to write “to” and “from” and also a little space for a note. Like maybe “You owe me.” Just an idea.
If you love this idea but don’t have jars, they make amazing cupcakes too! Love these cute papers I bought from Wilton last year.
The recipe will make about 8 jars or 12 cupcakes. And with the cupcakes you might have a little ganache left. So eat it. With a spoon.
Peppermint Fudge Cupcake Jars
Recipe by Our Best Bites
Makes approximately 8 jars or 12 Cupcakes
Cupcakes (cake base for this dessert adapted from Shelly Kaldunski)
2/3 cup all-purpose flour
2 1/2 Tbs unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz chocolate, chopped. (or abt 1/2 C chips) Use bittersweet, dark, or semi-sweet.
1/2 C + 3 Tbs real butter, cut into pieces
3/4 C plus 2 Tbs sugar
3 large eggs, at room temperature
1 tsp vanilla extract
8 8oz wide mouth mason jars (the short squatty kind)
Preheat oven to 350 degrees. Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. Set mixture aside and let cool 10-15 minutes. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Using a wooden spoon (don’t use an electric mixer) stir the sugar into the chocolate mixture until combined. Stir in the eggs one and a time, beating with your spoon until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.
Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (no need for greasing the jars) or 12 cupcake liners if you’re going that route. The jars should be about half full or a little less. Bake until a toothpick inserted into the center of the jar comes out with only a few moist crumbs attached 22-25 minutes. Remove from oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool till at least close to room temperature before topping with ganache.
Peppermint Ganache
4 oz semi-sweet chocolate (chocolate chips are fine)
1/2 C heavy cream
1/4 tsp peppermint extract
Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the outside. Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap. Let sit for 5 minutes, add peppermint extract and then whisk until smooth. Let cool un-covered until thickened slightly, almost like a thin pudding.
To assemble, pour 1 1/2-2 Tbs ganache over the top of each cupcake jar. If desired, use a paring knife to first hollow out a well in the middle of the cake. Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set. If storing overnight, place lids and rings on jars and leave at room temperature.
Frosting
Use this frosting recipe, adding peppermint extract (in addition to the vanilla extract called for) at the end by 1/4 tsp to taste. I prefer at least 1/2 tsp. See instructions in the above post for creating a red and white striped look. Pipe frosting on each jar, being careful to leave room for the lid. If desired, sprinkle on some crushed candycanes and then screw on jar lids.
Click Here to print free labels for the mason jars.
Storage: Note that just because these are in jars does not mean they are shelf stable for extended periods of time. Also, baked goods are always best fresh, that being said, here are a few storage options.
When fully made, store with lids on at room temp for a day or two. If made up to the ganache step (before frosting) you can screw lids on and store in the fridge for 3-4 days, then frost right before gifting. If you’d like to fully prepare them a day or two ahead of time, I would actually reverse the filling and topping. Core out the center of the cupcakes and fill with frosting. Place the “cap” of the cupcake back over the hole and then top the entire top with ganache and a sprinkling of candycane. Store at room temp for 1-2 days or refrigerated for 3-4.
Questions & Reviews
Such a Great Idea.. These look amazzing. Thank you so much for sharing such a cute idea.
Liz- the tall ones will bake fine but the shape just isn't as easy to eat from. But you could give it a shot!
Ashley, you'll just have to check around where you live. I bought mine at Walmart!
where did you get those jars? I have been to walmart only to find the 8 oz tall and the 8 ozsuper duper short jars but nothing in between like you have.
These should come with gigantic warnings! WARNING, melting butter and chocolate is yummy, try to resist eating it all up before you make into the fudgy cupcake goodness. WARNING, tasting everything is a strong probability and hell on your diet! WARNING, Sara and Kate RULE!!!
I could only find 8 ounce regular mouth jars. Is that okay? I'm not a baker, but I want to try this for a dessert contest at work. Thanks!
I could only find 8 ounce regular mason jars, not wide mouth. Will that work okay? I literally have never baked anything before but I wanted to try this for a contest at work 🙂
I was thrilled to try these cupcake jars, but I have to post this warning. I can't find the jars anywhere. My last stop is Hobby Lobby, but since they are closed on Sunday I have to wait (and my hobby lobby is 30 mins away). I tried target, michael's, walmart, and the grocery store. It has been very disappointing. I made them in ramekins for serving at dinner, but will have to order the jars online for holiday gifts. Plan ahead!!
My icing job definitely did not turn out as pretty as yours but the packages are SO darn cute! CANNOT wait for the kiddos to pass them out to their parents/grand parents at our first Christmas party tomorrow!
Love this! I stumbled it :)!
This is my FAVORITE idea this season! In fact, I posted a link to it on my latest blog post. LOVE LOVE LOVE this idea & can't wait to make it!
I cannot wait to make these! They'll be perfect for my son's preschool teachers!
I NEED these NOW! Yum! Thanks so much for sharing these! Fun gift idea!
Holy Schmoly Girls! I think I gained weight just looking at this post. Delicious! I can't wait to make it. Thanks for sharing. 🙂 I'm linking this up on FB. -Shelley {howdoesshe.com}
Ashley, yes chocolate chips work just fine. 3 oz is about 1/2 cup.
Can I use semi sweet chocolate chips? How many do you think I need for 3 oz?
Diamond- yup, that's correct. That's why they're so rich and fudgy 🙂
Is there really only 2/3 cup of flour? Hmmm, that little flour would mean extra easy GF conversion. I may try this.
Brad, you can really use any frosting you like. I like the one I linked because it's not too sweet and with the cake and the chocolate, there's plenty of sweetness! I would just suggest if you use a regular buttercream, you go light on the sugar.
I am wondering if there is another option for the frosting on top. I have tried three or four times to make the frosting called for in the recipe, and it has never turned out. Would just a regular buttercream frosting taste just as good?
Can you do a regular pint jar???
Anyone tried it?
Do you think these would freeze well?
Lina- I've never made it as a cake so I'm not sure on the baking time. You'd have to eyeball it!
Hi there – I am so excited to try this great recipe, thanks for sharing! Any tips on converting this to baking time for a cake recipe, by any chance?
Holy Hell… REALLY?!!!! This looks A-MAZING!!!!!
Genevieve (AKA Superchick!)
http://www.celebrate2da.com
Oh my! My oldest daughter (a bakeholic at birth) just found this recipe and I have to tell you – not only does this look amazing but I think I'm in love with most of your recipes. Thank you!!!! Great photos too
I think this is the best idea since sliced bread…definitely going to make these this year!!
These are adorable and look delicious. I think I will make them for my tennis buddies. I love recipe-in-a-jar gifts. Last year, I created "Brownies in a Tennis Can". If you're interested, visit here: http://altered-artworks.blogspot.com/search/label/tennis
And thanks for the Chanukah greetings! 🙂
wow these lil beauties look amazing and so professional.Beautifully made and clicked.
Let me just say, for the record, that this site is pure evil. I would say more, but I have to make a grocery list for morning.
1) cocoa powder
2) mini wide mouth mason jars
3) well, you get the idea…