Tuesday, December 10, 2013

Chocolate Peppermint Cupcakes

We have been iced in for several days...

But, today things are getting back to normal. 
It'll be above freezing soon and the rest of the ice will melt. 
We plan to venture out [doctor appointment and what not] for the first time since Thursday morning!

We have really enjoyed our time entombed in ice. For real.
We are introverts at heart.

Not to mention, I was able to complete an insane amount of Christmas preparations!

Plus.... I got to bake these cupcakes!
I shared them last year in a post, but here is the recipe again:


CHOCOLATE PEPPERMINT CUPCAKES
Prep Time: 25 minutes | Bake Time: 22-25 minutes
Yield: 20-24 cupcakes
Chocolate Cupcakes:
1 3/4 cups cake flour
2 cups sugar
3/4 cup unsweetened cocoa {I used Ghirardelli}
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
2 eggs at room temperature
1 cup milk {I used non-fat and they still turned out great}
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Peppermint Cream Cheese Frosting:
~7 ounces cream cheese softned
1/2 cup butter {1 stick}
1 1/2 teaspoon pure peppermint extract
1/2 teaspoon vanilla extract
4 cups confectioner sugar
1-3 Tablespoons milk 

CUPCAKES
1. Preheat oven to 350 degrees and line cupcake pan.

2. In mixing bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add eggs, oil, milk and vanilla and beat on medium speed for 1 minute.

4. Add boiling water and blend together. 
NOTE: the mixture will be VERY thin. I am thankful I was warned about this because it really is the consistency of buttermilk or so. But, don't worry. They turn out fabulous! But, instead of using an ice cream scoop to fill my liners, I just used a bowl with a pouring spout.

5. Fill liners 2/3 full with batter.

6. Bake at 350 degree for 22 - 25 minutes.

7. Cool cupcakes completely on wire rack prior to frosting.


FROSTING
1. Beat cream cheese and butter for about 30 seconds until smooth.

2. Add confectioner sugar a little at a time. Once combined increase speed to medium and beat until fluffy.

3. Add peppermint and vanilla extract and mix until combined.

4. Slowly add in the milk until you reach the desired consistency. 

5. Beat until fluffy {about 1 minute}.

Makes approximately 3 - 4 cups.
Utilize frosting immediately or it can be stored in the refrigerator for several days.

Frost cupcakes and ENJOY!



I added Hershey Peppermint Kisses to the top for an added festive punch.


And then I had fun breaking up a whole bunch of candy canes to sprinkle around the serving platter. I just spread the fine dust left from the candy canes across the top of the cupcakes.



ENJOY!

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