Thursday, December 20, 2012

Day 7 Christmas Countdown: Chocolate Peppermint Cupcakes

Four more days until Christmas!!! Hope you guys finished all of your shopping! I know I did...I think haha. Never have I had thought that this cupcake would have such a strong and delicious flavor of peppermint! The chocolate helps even out the strong taste of peppermint so don't worry :) Because I wanted a lighter cupcake, I whipped up some heavy cream with powder sugar and peppermint extract. And it was just as good as topping it with some minty butter cream! You can top anything for this recipe...I topped mine with some Hershey's Kisses! Happy Holidays! Follow me on this blog for more blog updates or please leave a comment if desired. Enjoy!

Chocolate Peppermint Cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (just brewed and still warm)
1/2 cup vegetable oil
1 teaspoon peppermint extract
1/4 cup chocolate chips
Peppermint Butter Cream Frosting:
3 cups confectioners' sugar
1 cup butter, room temperature
1 teaspoon peppermint extract
1 to 2 tablespoons whipping cream
24 round mint candies (optional)
  1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and peppermint extract; beat on medium speed for 2 minutes. Fold in chocolate chips. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
  3. Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
  4. To make butter cream frosting, In a stand mixer fitted with the whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add peppermint extract and heavy cream and continue to beat on medium speed for 1 minute more.
  5. To make two color swirls, divide frosting into two separate bowls. Color each bowl of frosting your desired color. Place each color in separate disposable decorators bags. Place the two filled disposable decorators bags into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward. Sprinkle with crushed candy canes.

Yields: 24 cupcakes

No comments:

Post a Comment