PEPPERMINT HOT CHOCOLATE CUPCAKE
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
- Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
- While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip.
- To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.
- Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
- Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.
PEPPERMINT MOCHA CUPCAKES
Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!
Provided by Kim
Time 45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
- Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
- Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
- Spoon batter into the prepared cups, filling each line just over 1/2 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g
PEPPERMINT CUPCAKES
I adapted this recipe from one I found in a magazine at Christmas time. They are delicious and a very festive dessert for holiday parties! You can use any boxed chocolate cake mix, I just listed my favorite. Just be sure to follow the directions on the box of whatever brand you use. Allow extra time for cooling the cupcakes.
Provided by Soup Lady
Categories Dessert
Time 30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place the candy canes in a food processor or blender and grind to a fine powder.
- Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
- Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
- Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
- Once cupcakes are removed from oven cool them completely.
- While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
- Frost cooled cupcakes and enjoy, or store in an airtight container.
Nutrition Facts : Calories 220.7, Fat 11.6, SaturatedFat 2, Cholesterol 23.2, Sodium 222.2, Carbohydrate 28.6, Fiber 0.5, Sugar 20.2, Protein 2.1
CHOCOLATE-PEPPERMINT CUPCAKES
These chocolate and peppermint cupcakes for Christmas are simply delicious!
Provided by K. M. Ellsworth
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 38.9 g, Cholesterol 59.5 mg, Fat 11.3 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 90.4 mg, Sugar 23.1 g
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