Makes approximately 8 jars, or 12 cupcakes
Cupcakes
2/3 cup all-purpose flour
2 1/2 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz chocolate, chopped (or about 1/2 cup chips)...bittersweet, dark, or semi-sweet
1/2 cup + 3 Tbsp butter, but into pieces
3/4 cup plus 2 Tbsp 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 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, 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 over mix.
Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (or 12 cupcake liners). The jars should be about half full, or a little less. Bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 22-25 minutes. Remove from the oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool until at least close to room temperature before topping with Ganache.
Peppermint Ganache
4 oz semi-sweet chocolate (chocolate chips are fine)
1/2 cup heavy cream
1/4 tsp peppermint extract
Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the edge. 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 uncovered until thickened slightly, almost like a thin pudding.
To assemble, pour 1 1/2-2 Tbsp 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.
Cupcake Frosting and Filling
3 Tbsp flour
1/2 cup milk
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 tsp vanilla
1/2 tsp peppermint extract
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. (It is critical to cook this long enough...it should look like pudding - or where you can see the bottom of the pan when you stir it). Use a whisk to push the mixture through a mesh strainer and then let it cool completely to room temp. or chill it in the fridge.
In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer. Then, while beating, add in the thickened milk mixture and the extracts. Beat on the highest speed you can for 7 minutes, maybe even 8 or 9. It will go from a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.
Pipe on each jar, leaving room for the lid. If desired, sprinkle on some crushed candy canes and then screw on the jar lids.
*I know this looks like a lot of work. While it is a little tedious, it wasn't really complicated. And the results are amazing. If you need a little "pick-me-up" for a friend around the holidays...this is perfect!
**My icing didn't ever get to the perfect "velvety smooth, perfectly fluffy" stage. However, after over 10 minutes of mixing, I decided it was close enough. It is a great, not too sweet, icing.
***I tried to make these as a regular brownie recipe, and they were a little dry. The next day they were better, but for some reason, they were best baked in the cute little mason jar.
****Recipe compliments of ourbestbites. Find the original recipe HERE.
