Peppermint Fudge Cupcake Jars
Makes approximately 8 jars or 12 Cupcakes
Servings cupcake jars (or 12 standard cupcakes)
Equipment
- 8 8-ounce wide mouth mason jars (the short squatty kind)
Ingredients
Cupcakes
- ⅔ cup all-purpose flour
- 2 ½ tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 ounces chocolate chopped (or abt ½ chocolate chips). Use bittersweet, dark, or semi-sweet.
- 11 tablespoons real butter cut into pieces (that's ½ cup, plus 3 tablespoons)
- 15 tablespoons sugar (¾ cup, plus 3 tablespoons)
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
Peppermint Ganache
- 4 ounces semi-sweet chocolate chocolate chips are fine
- ½ cup heavy cream
- ¼ teaspoon peppermint extract
Frosting and Decorations
- frosting of choice see notes below for links
- crushed candy canes to sprinkle on top before serving
Instructions
Cupcakes
- Preheat oven to 350℉. 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
- Place chocolate chips in a bowl. In a separate 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, then add peppermint extract and whisk until smooth. Let cool un-covered until thickened slightly, almost like a thin pudding.
- To assemble, pour 1 ½-2 tablespoons 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.
- Frost with desired frosting (see notes below for options). 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.
Notes
Frosting Options
- I recommend this Perfect Cupcake Frosting and Filling. Add peppermint extract (in addition to the vanilla extract called for) at the end by 1/4 teaspoon, to taste. I prefer at least 1/2 teaspoon. See instructions in the above post for creating a red and white striped look.
- If you'd prefer a quicker, more traditional buttercream peppermint frosting, use the frosting from these Peppermint Candy Cane Brownies.
Additional Notes
- 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.
Nutrition
Serving: 1Cupcake jar with ganache, Calories: 478kcal, Carbohydrates: 46g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 268mg, Potassium: 189mg, Fiber: 3g, Sugar: 34g, Vitamin A: 796IU, Vitamin C: 0.1mg, Calcium: 61mg, Iron: 2mg
Calories: 478kcal
Cost: $17
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