Hi guys! Johlene again from FlavoursandFrosting.com :)I´m here today to bring you this Chocolate Peppermint Candy Cupcakes Recipe. Made with chocolate buttermilk cake mix with crushed peppermint candies and topped with pink peppermint cream cheese frosting!!
I love baking cupcakes but the best part for me is to decorate them 🙂 That´s the fun part right? I topped these cupcakes with simple peppermint candies and colored the cream cheese frosting pink, nothing to it, but the end result was super cute!
So this is how I made them…
Chocolate Peppermint Candy Cupcakes Recipe
INGREDIENTS
Chocolate Buttermilk Cupcakes
- 1/2 cup oil (sunflower or canola)
- 1 1/2 cups white sugar
- 4 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 10 – 15 drops mint extract (totally depends on taste)
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup chopped candy cane
- 1 cup buttermilk (made your own: 250ml milk at room temp + 1 tbsp vinegar/lemon juice, leave to stand for 10 min)
Makes 24 cupcakes
Pink Peppermint Frosting
- 250g butter at room temperature
- 1 8 oz (226g) cold cream cheese
- 500g icing sugar
- pinch of salt
- 10 drops peppermint extract (totally depends on taste)
- pink food colouring
METHOD
Chocolate Buttermilk Cupcakes
- Preheat the oven to 325ºF / 163ºC degrees. Line the tray with cupcake liners.
- In a large bowl, cream together the oil and sugar. Beat in the eggs, one at a time, and then the vanilla.
- Now add the all purpose flour, cocoa, baking soda, and salt.
- Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together. Never overmix your cake batter.
- Mix in the chopped candy canes and the peppermint extract (taste to see if there is enough peppermint flavor to your liking).
- Use an ice cream scoop to fill the cupcake liners 2/3 full.
- Bake for 20 – 22 minutes, or until a cake tester or a toothpick inserted into the cupcakes comes out clean.
- Allow the cupcakes to cool for 5 minutes before removing them from the tray.
- Cool completely before frosting.
Pink Peppermint Frosting
- In a bowl, beat the cream cheese and butter until creamy.
- Gradually stir in the powdered sugar.
- Mix in the pink food coloring (a little at a time until you have the desired color).
- Mix in the peppermint extract (taste to see if there is enough peppermint flavor to your liking).
- Fill a piping bag fitted with an open star nozzle to frost the cupcakes.
- Sprinkle with crushed candy canes.
This cupcake recipe is simply perfect for the Christmas Holiday Season and I hope that I´ve inspired you guys to make them! 🙂
Please Pin This And Share With Your Friends!
Until next month! Season´s Greetings to you all!
Johlene
xoxo
ps. While you at it, why not try these Holiday recipes I posted on my site!
Johlene, these cupcakes are perfection! Talk about festive and gorgeous! I love peppermint desserts (and am obsessed with chocolate, as you know) so I can’t wait to make these with my kiddos! Thanks so much for sharing today!
If you aren’t already following Johlene at Flavours and Frosting, I’d recommend getting on that ASAP! She shares the yummiest recipes! Find her on Facebook, Twitter, Pinterest, and Instagram!
Wishes for tasty dishes,
Linda
stop by and chat ♥ http://storybookapothecary.com