WHAT’S FOR dessert?
Chocolate Peppermint Cupcakes with Chocolate Peppermint Frosting
Array/5
COOK TIME
20 min
TOTAL TIME
35 min
SERVINGS
12-16 cupcakes
I have a new favorite Christmas cupcake. I’m already a fan of chocolate and peppermint, but these have me hooked big time. The frosting alone is amazing! I ventured into my Sprinkles cookbook for ideas and this one caught my attention. How pretty are crushed peppermints?
Yummy, chocolate moist (ugh) cupcake with a rich milk chocolate frosting with a touch of peppermint flavor. Not overwhelming. I suggest you get the peppermint extract, rather than the mint extract. I like the peppermint flavor a little more and it doesn’t seem as artificial.
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Chocolate Peppermint Cupcakes with Chocolate Peppermint Frosting
Ingredients
1 cup flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup buttermilk
1/2 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
10 Tablespoons ( 1 and 1/4 sticks) unsalted butter, softened
2/3 cup sugar
1/3 cup brown sugar
2 large eggs
Chocolate Peppermint Frosting Ingredients
3/4 cup (1 and 1/2 sticks) unsalted butter, slightly softened
1/4 teaspoon kosher salt
2 and 1/2 cups powdered sugar, sifted
1/4 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
4 ounces bittersweet chocolate, chopped, melted and cooled to room temperature
splash of whole milk, if needed
Instructions
1. Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
2. In a medium size bowl, whisk together the flour, cocoa, baking powder, baking soda and salt and set aside. In a separate bowl, stir together the buttermilk (shake it before you pour into measuring cup), vanilla and peppermint extracts.
3. In a stand mixer, beat the butter, white sugar and brown sugar on medium/high speed until light and fluffy, about 2 minutes. Reduce the speed to low, add the eggs one at a time and beat until well combined, about 2 minutes more.
4. Reduce the speed to low and slowly add half the flour mixture, the the buttermilk mixture, then the remaining flour mix and beat until just combined.
5. Divide the batter evenly among the cupcake liners (makes 12 cupcakes) and bake until a toothpick inserted, comes out clean. About 18-20 minutes. Transfer to a wire cooling rack and cool completely before frosting.
Frosting Directions
1. In a stand mixer, beat the butter and salt on medium/high speed until light and fluffy, about 2 minutes.
2. Reduce speed to low and slowly add the powdered sugar and the vanilla and peppermint extracts. Beat until smooth and creamy. Scrape the sides as needed.
3. Add the chocolate and beat again on low until just combined. Add a splash of whole milk if frosting is too thick.
4. Frost the cooled cupcakes, then sprinkle with crushed peppermints.
Notes
