Chocolate Peppermint Cupcakes Recipes

PEPPERMINT HOT CHOCOLATE CUPCAKE

Peppermint Hot Chocolate Cupcake image

Provided by Food Network

Categories dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 23

Ingredients

2 ounces mini semisweet chocolate chips
1 cup hot-brewed coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe follows
Peppermint Marshmallow Buttercream Frosting, recipe follows
1/4 cup crushed peppermint candies
1/2 cup heavy cream
1/2 tablespoon unsalted butter
6 ounces semisweet chocolate
1/2 cup butter, softened
7 ounces marshmallow creme
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk

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.

CHOCOLATE-PEPPERMINT CUPCAKES

Chocolate-Peppermint Cupcakes image

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

Ingredients

5 cups unsweetened cocoa powder
1 cup all-purpose flour
½ cup cake flour
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
2 ⅔ cups white sugar
1 cup unsalted butter, softened
5 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon peppermint extract
1 cup buttermilk

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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