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Peppermint Chocolate Cupcakes In A Jar

These easy one bowl chocolate cupcakes are layered in mason jar with peppermint cream cheese frosting!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: cupcakes
Servings: 15 jars
Calories: 630kcal


For the Chocolate Cupcakes

  • 2 cups granulated white sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 large 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 cream cheese softened to room temperature
  • 13 tablespoons butter softened to room temperature
  • 6 cups confectioner sugar
  • 2 teaspoons peppermint extract
  • 2 teaspoons vanilla extract


  • Heat oven to 350 degrees.
  • 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.
  • 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.
  • Stir in boiling water. Batter will be very thin at this point.
  • Pour into cupcake pans. Fill about 2/3 full.
  • Bake about 22-25 minutes until toothpick comes out clean. Cool completely before placing them in the jars.
  • 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.
  • 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.


  • Be sure to measure your flour accurately. For a full tutorial on how and whyread this post
  • Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
  • When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
  • Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
  • While making the frosting, make sure to use cold cream cheese so you end up with a frosting that can hold up and not be all whimpy.
  • To assemble these, I recommend cutting the cupcakes in half and layering one half of a cupcake with frosting. I repeat for a total of 3 layers (1 1/2 cupcakes per jar)


Calories: 630kcal | Carbohydrates: 91g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 468mg | Potassium: 201mg | Fiber: 2g | Sugar: 76g | Vitamin A: 772IU | Calcium: 81mg | Iron: 2mg