Chocolate Peppermint Cupcakes - The Crafty Working Mom | The Crafty Working Mom

The Crafty Working Mom

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Chocolate Peppermint Cupcakes December 11, 2012

Filed under: Christmas,Desserts,Recipes — admin @ 4:40 pm

I saw this on Pinterest and thought they were really cute for Christmas.

Chocolate Peppermint Cupcakes

Serves 24-27
Cook time 22 minutes
Meal type Dessert
Website Glorious Treats

Ingredients

  • 2 cups sugar
  • 1 3/4 cup all purpose flour
  • 3/4 cups unsweetened cocoa (best quality available)
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract (best quality available)
  • 1 cup boiling water

Directions

Step 1
Line muffin tin with paper liners. Heat oven to 350*F.
Step 2
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Step 3
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Step 4
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Step 5
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Step 6
Bake cupcakes for approximately 22-24 minutes.
Step 7
Cool completely on wire rack before frosting.

 

Peppermint Cream Cheese Frosting

Meal type Dessert
Website Glorious Treats

Ingredients

  • 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
  • 6oz cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
  • 4 cups powdered confectioners sugar
  • 1 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 1 to 3 teaspoon heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

Note

To achieve the red stripe in the frosting:  Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting.  Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.

Top cupcakes with some crushed candy canes (they will ”melt” after a bit, so they need to be served right away) or a small piece of peppermint bark (I used a little peppermint Andes candy).

Directions

Step 1
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
Step 2
Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Step 3
Add vanilla and peppermint extracts
Step 4
Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
Step 5
Beat until fluffy, about 1 minute.
Step 6
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
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I am a single mom of a very active and busy thirteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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