CHOCOLATE PEPPERMINT CUPCAKES RECIPES
CHOCOLATE CUPCAKES WITH PEPPERMINT FROSTING
Steps:
- Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.In a separate bowl, stir together flour, sugar, and salt. Set aside.In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda. Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed.Frost the cupcakes however you want, then sprinkle on more crushed peppermints. Note that the frosting will develop a light "crust" on the outside if left out.
DOUBLE CHOCOLATE MINT CUPCAKES RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories dessert
Total Time 1 hours 30 minutes
Cook Time 25 minutes
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
- Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
- Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.
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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!
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Total Time 45 minutes
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Total Time 45 minutes
Calories 103 calories per serving
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