If you have ever made cupcakes for a get together and then drove them to the party only to find they took a tumble on the way. Then you are going to love these cupcakes.
I love these cupcakes for two reasons, well three. They can be made in one bowl. And all you need is a whisk. Ok well and the fact that they are chocolate. And the easy travel factor. Ok that’s actually four reasons.
If you leave your cream cheese and butter out for your frosting, you could even make that without a whisk. After your cupcakes are in the oven, simply rinse your bowl out, wipe it down with a paper towel and you would be ready to make your frosting in the same bowl! I love not having to break out a ton of mixing bowls, don’t you?
I mean cupcakes are already da’ bomb (yup I’m bringing that phrase back) but cupcakes in jars is like da’ bomb x 1000. I know you’re thinking seriously? Could they be much better? Oh yes. Trust me. Cupcakes in jars means they stay moist and every bite has a little bit of cupcake and frosting. It’s the perfect ratio of frosting to cupcake. They also stay moist for days since you can just pop the lid on these and open and eat them one at a time. Ok so maybe that’s a total gym buster actually and maybe not a good thing.
To make these cupcakes, you could layer a cupcake then frosting, then a second cupcake then more frosting. You could also cut your cupcakes in half and layer them with frosting that way too.
The chocolate cupcake for these are my go to chocolate cake recipe that I have used to make countless of different cupcakes on this blog before. Like these candy cane cupcakes and these white chocolate peppermint cupcakes. The recipe is from Hershey’s Kitchens- it’s so easy and they come out perfect every time!
Then I thought these would go so well with a peppermint cream cheese frosting. This is my go to cream cheese frosting, with pepermint extract, and crushed candy cane bits thrown in.
Then to top these little jars off, I sprinkled in some crushed peppermint candies which adds some fun color and crunch!
So have a little fun this holiday season and make something unexpected for your guests and make these super fun and crazy good peppermint chocolate cupcakes in a jar!
Listed below is the essential equipment to make these cookies. These are all tools I own, love, and use and would not recommend otherwise. Yes these are affiliate links. Yes they will redirect you to Amazon. Yes I make a small commission if you make a purchase. No it doesn’t cost you any extra ?So thank you in advance if you do make a purchase because it helps to keep this blog running!
- Cupcake Pans (you want two!)
- Cooling Racks
- Piping/Pastry Bags
- Ateco Tip #847
- Mason Jars
- Stand Mixer
- Dry Measuring Cups and spoons
Until next time, happy baking!
Peppermint Chocolate Cupcakes In A Jar
For the Chocolate Cupcakes
- * 2 cups sugar
- *1 3/4 cups all purpose flour
- *3/4 cup cocoa
- *1 1/2 teaspoons baking powder
- *1 1/2 teaspoons baking soda
- *1 teaspoon salt
- * 2 eggs
- * 1 cup milk
- * 1/2 cup vegetable oil
- * 2 teaspoons vanilla extract
- * 1 cup boiling water
- For the Peppermint Cream Cheese Frosting
- 16 ounces cold cream cheese
- 13 tablespoons butter softened to room temperature
- 6 cups confectioner sugar
- 2 teaspoons peppermint extract
- 2 teaspoons vanilla extract
1. Heat oven to 350 degrees.
2. Prepare cupcake pans by spraying generously with non-stick cooking spray. You could also use cupcake liners, but you do not need them since will be placing these in jars when they are done so just be sure they are sprayed generously.
3. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
4. Stir in boiling water. Batter will be very thin at this point.
5. Pour into cupcake pans. Fill about 2/3 full.
6. Bake about 22-25 minutes until toothpick comes out clean. Cool completely before placing them in the jars.
7. Prepare the frosting: Combine the cream cheese and butter in your stand mixer bowl and mix to combine. Add the confectioner sugar 1 cup at a time, mixing after each addition and using a spatula to scrape down the sides as needed. Add the extract and mix to combine. Place the frosting in a piping bag with Ateco Tip #847.
8. In each mason jar layer a cupcake with frosting and repeat. You can also cut the cupcakes in half and layer them that way too.
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