Aren't these so pretty?
I have been seeing recipes cooked in jars for several months now--pies, cupcakes, cakes, etc.--and I have always wanted to try it. When I came across these I knew this was a perfect way to try out the jars. They were fun to put together and the peppermint, chocolate mixture is yummy!!
These would be a hit for presents for neighbors. They look so festive with the red and white and just perfect for Christmas!
Cupcakes
2/3 c. all-purpose flour
2 1/2 T. unsweetened cocoa powder
3/4 t. baking powder
1/4 t. salt
3 oz chocolate, chopped. (or abt 1/2 C chips) Use bittersweet, dark, or semi-sweet.
1/2 C + 3 T. real butter, cut into pieces
3/4 C plus 2 T. sugar
3 large eggs, at room temperature
1 t. vanilla extract
8 8oz wide mouth mason jars (the short squatty kind)
1. Preheat oven to 350 degrees. Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each interval, 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 at 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.
2. Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (no need for greasing the jars). A large scoop makes the process very easy if you have one of those on hand. 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
1. 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.
2. 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
2 T. milk
1/4 c. butter, softened
3-4 c. powdered sugar
1/4 t. peppermint extract
1. Mix all ingredients with electric mixer until smooth. Pipe onto top of ganache (I used a star tip) and top with Hershey's peppermint kisses. Enjoy!
Source: Our Best Bites
Sharing this with: Tidy Mom, Fingerprints on the Fridge, Katie's Cucina, Tatertots and Jello, Be Different Act Normal, Quit Eating Out, A Southern Fairytale, The Girl Creative, Sumo's Sweet Stuff, Skip To My Lou, Craft Edition, Beauty and Bedlam, We Love Iowa.
Source: Our Best Bites
Sharing this with: Tidy Mom, Fingerprints on the Fridge, Katie's Cucina, Tatertots and Jello, Be Different Act Normal, Quit Eating Out, A Southern Fairytale, The Girl Creative, Sumo's Sweet Stuff, Skip To My Lou, Craft Edition, Beauty and Bedlam, We Love Iowa.
