big step. [mini chocolate peppermint cupcakes w. peppermint buttercream frosting]
Hey, I made something with chocolate! This is a big step for me because well, I’m that weirdo who doesn’t like chocolate. Anyways, I made these cupcakes for my boss’ Christmas party and they were a huge hit. My co-worker said they tasted like peppermint bark in cupcake form.
These little guys are perfect to bring to any upcoming holiday party. :)
mini chocolate peppermint cupcakes w. peppermint buttercream frosting
Prep time:
Cook time:
Total time:
Ingredients
- Cupcake recipe:
- ½ cup unsalted butter, at room temperature
- 2 oz. Ghirardelli semi-sweet chocolate chips
- ½ cup unsweetened cocoa powder
- ¾ cup flour
- ½ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. salt
- 2 large eggs, at room temperature
- ½ cup sugar
- ¼ cup light brown sugar
- 1 tsp. vanilla extract
- ½ tsp. peppermint extract
- ½ cup buttermilk, at room temperature
- Frosting recipe:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3-4 cups confectioners' sugar
- ¼ cup heavy whipping cream
- 1 tsp. vanilla extract
- ¼ tsp. peppermint extract
- Salt, to taste
Instructions
- Preheat oven to 350 degrees. Line a mini muffin pan with 24 cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. Stir until combined, then set aside to slightly cool.
- In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder and salt together until thoroughly combined. Set aside.
- In the bowl of a stand mixer with the paddle attachment, whisk the eggs, sugar, brown sugar, vanilla extract and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. (The batter will be very thick like pudding)
- Divide the batter between the liners in the mini cupcake pan. Bake 8-10 minutes, or until cakes bounce back at the touch of a finger. Allow to cool completely before frosting.
- For the frosting: In the bowl of a stand mixer with the paddle attachment, beat softened butter on medium speed for about 3 minutes, or until smooth and creamy. Add powdered sugar, cream, vanilla extract and peppermint extract with the mixer running. Increase speed to high and beat for 2-3 minutes, to make frosting creamy. If frosting is too thin, add more powdered sugar; if too thick, add more cream.
- Pipe frosting onto the cooled cupcakes, then drizzle tops with melted chocolate and top with crushed candy canes.
Notes
Recipe adapted from Sally's Baking Addiction.
