Chocolate Peppermint Cupcakes

It’s been a while since I’ve made cupcakes, and since I’m throwing a baby shower in a few weeks, I figured I needed some practice. When I found that Candy Cane Kisses were out, I got a little inspired. Nothing like a Chocolate Peppermint Cupcake to start the holiday season off right.

Chocolate Peppermint Cupcakes

Source: Better Homes and Gardens: Cupcakes 150 Sweet Recipes

Ingredients:

1 teaspoon vanilla

1 teaspoon baking powder

2 eggs

1/2 cup sugar

1/4 teaspoon baking soda

1/4 cup of butter

1 1/4 cups all-purpose flour

1/3 cup miniature semisweet chocolate pieces (I used regular sized dark chocolate morsels- it worked very well)

2/3 cup cold water

1/4 cup of unsweetened cocoa powder

1/3 cup sugar (separate from previous sugar)

Candy Cane kisses

Method:

Set the oven to 350 degrees.

Separate the yolks and the egg whites and keep in two separate bowls. Next, mix the cocoa powder, baking soda, flour, and baking powder in an additional bowl.

In a standing mixer, mix the butter for about 30 seconds (or until the butter is soft and well beaten). Next, combine  the vanilla and 1/2 cup of sugar and mix well. When everything is combined, add the egg yolks and beat again.

When the eggs and butter mixture are well mixed, add the flour mixture and 2/3 cup of water. Don’t add everything at the same time, add a little of the flour mixture and then some of the water (beating each time you add something). Continue untill all ingredients are added and well blended.

In a separate bowl, beat the egg whites. Initially, you want to have soft peaks which is best achieved using a medium mixing speed. When the peaks are soft, add the 1/3 cup of sugar. Again, don’t add all the sugar at once; combine the sugar gradually. Continue beating on a high-speed to achieve stiff peaks.

When your egg whites are done, fold 1/4 cup of the mixture to the chocolate batter. Add the remaining egg whites, continuing the same folding method. Once egg whites and batter are combined, add the chocolate chips.

Place a Candy Cane Kiss in the center of the muffin cups, pour batter over top so that mixture bakes around the Kiss.

Bake cupcakes for 20 to 22 minutes. Allow to cool.

Peppermint Frosting

Source: my imagination and Better Homes and Gardens: Cupcakes 150 Sweet Recipes

Ingredients:

4 cups of powdered sugar

1/2 teaspoon peppermint extract

3 to 4 tablespoons of milk

1 cup of butter

Method:

Beat butter and peppermint extract until soft and well mixed. Combine two of the four cups of powdered sugar. Mix a little and then combine 2 tablespoons of milk, too. Add the remaining sugar (gradually), and once well mixed, add the remaining milk. If you need a little more milk that’s not a problem, just make sure the frosting is easy to spread.

When finished, add some peppermint crunch for a visual and delicious touch.

I was disappointed because the Kisses didn’t melt the way I had hoped, but overall the cupcakes turned out nicely!

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One thought on “Chocolate Peppermint Cupcakes

  1. Pingback: Baking on the brain « The Spice of Life

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