Candy Cane Chocolate Oreo Cupcakes

By now you guys know that I love Oreos. Absolutely LOVE them. If you can even imagine it, I love Trader Joe’s Candy Cane Joe Joe’s even more than regular Oreos.

I learned that I can’t be trusted with a box in the house. So I limit myself to only two boxes per season. I try to share, but inevitably I end up working my way through each box. Slowly, to fully enjoy them.

Last year, I kept holding out in buying my Candy Cane Joe Joe’s. I didn’t want to blow my load too early in the season. And guess what happened? When I finally decided to go and get some. They were ALL GONE. All of them. Sold out for the season. So I completely missed my fix last year. I have been trying to use that as an excuse to double my allowed number of boxes this year…

As I was enjoying one of my first Candy Cane Joe Joe’s this year, it hit me. I love to bake with regular Oreos. Why not these little beauties? I instantly thought of my Oreo cupcakes that to this day are the most visited post on my blog, most requested cupcakes by almost everyone, and one of the all time favorites in our house.

Except, I wanted to mix things up. I wanted the cupcakes to be chocolatey. You know, since I love choco-minty things.

I basically combined my go-to chocolate cupcake recipe with the Oreo cupcakes to get this recipe. It worked like a charm.

The recipe below is written for regular Chocolate Oreo Cupcakes. I used Candy Cane Joe Joe’s in mine and subbed peppermint extract for the vanilla in the cupcakes and the frosting. And obviously, I used some crushed up candy canes on top as a garnish.

One Year Ago: Caramel Pecan Bars
Two Years Ago: Peppermint Brownies
Three Years Ago: Chocolate Covered Cherry Cookies and Texas Sheet Cake

Print Save

Chocolate Oreo Cupcakes

To make these cupcakes into Candy Cane Chocolate Oreo Cupcakes, use Candy Cane Joe Joe's and substitute peppermint extract for the vanilla.

Yield: Makes 18 cupcakes

Ingredients:

For the Cupcakes
2 oz unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa powder
1 cup sugar
1/2 cup (1 stick) butter, cut up
1/3 cup water
1/2 cup milk
1 egg
1 egg yolk
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
32 Oreo cookies
2 Tbsp flour

For the Cream Cheese Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla
3-4 cups powdered sugar

Directions:

For the Cupcakes
In a heatproof bowl, combine chocolate and cocoa powder.

In a saucepan over medium heat, heat the granulated sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and whisk until the chocolate melts and the mixture is smooth.

Whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.

In a bowl, stir the flour, baking powder, baking soda, and salt until blended. Add the flour mixture to the chocolate mixture and whisk until smooth.

Let the batter sit at room temperature for 1 hour or cover and refrigerate for up to 3 days.

Preheat oven to 350. Line cupcake pans to make 18 cupcakes with paper liners.

Twist apart 18 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 18 halves to place in the frosting. Place the other halves in a small bowl with 2 Tbsp flour.

Cut the remaining Oreo cookies into quarters with a sharp knife. Add to bowl with Oreo halves and flour. Toss and set aside.

Gently stir Oreo/flour mixture into cupcake batter. Divide the batter among the muffin cups. Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip. Set on a wire rack and leave to cool completely.

For the Cream Cheese Frosting
Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

    Pin It

18 Responses to “Shipping Cupcakes in a Jar”

  1. #
    1
    CB — November 9, 2008 at 4:22 pm

    I love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
    /Clara

  2. #
    2
    Jen — November 9, 2008 at 4:23 pm

    I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…

  3. #
    3
    CB — November 9, 2008 at 4:35 pm

    Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
    /Clara

  4. #
    4
    Jen — November 9, 2008 at 4:42 pm

    I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.

    The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.

  5. #
    5
    ttfn300 — November 9, 2008 at 7:29 pm

    haha, i’ve never seen that before 🙂 love it!

  6. #
    6
    Katie — November 10, 2008 at 1:14 pm

    OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!

  7. #
    7
    Janna — November 11, 2008 at 2:46 pm

    I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!

  8. #
    8
    Beth — November 16, 2008 at 4:25 pm

    Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.

  9. #
    9
    Renée — March 12, 2009 at 3:24 pm

    I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?

  10. #
    10
    Jen — March 12, 2009 at 3:30 pm

    Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…

  11. #
    11
    Renée — March 12, 2009 at 3:33 pm

    Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)

  12. #
    12
    Jen — March 12, 2009 at 3:35 pm

    Oh that’s a good idea!! I might have to order some more jars and do the same myself…

  13. #
    13
    Hillary — June 5, 2009 at 3:25 pm

    What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!

  14. #
    14
    CuteCupcakesAllTheTime — May 6, 2010 at 5:39 pm

    This comment has been removed by the author.

  15. #
    15
    CuteCupcakesAllTheTime — May 6, 2010 at 5:40 pm

    Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com

  16. #
    16
    Pat — February 16, 2013 at 11:19 am

    Did you freeze them before shipping? The jars looked frosted…

    • beantownbaker — February 24th, 2013 @ 10:21 am

      I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.

  17. #
    17
    PinkSuga — October 27, 2014 at 7:38 pm

    What shipping method did you use? Overnight or Express???

Leave a Comment