How To Make Peppermint Chocolate Cupcakes
Make holidays merrier with a batch of these peppermint chocolate cupcakes, topped with ganache, cream cheese frosting, and crushed candies.
Serves:
Ingredients
- 1cupall-purpose flour
- ½cuplight-brown sugar,packed
- â…“cupgranulated sugar
- â…“cupcocoa powder
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- â…“cupvegetable oil
- â…“cupmilk
- 1large egg
- ½tspvanilla extract
- ½tsppeppermint extract
- â…“cuphot water
- ¼cupsour cream
- ½cuppeppermint candy canes,crushed
For Milk Chocolate Ganache:
- â…“cupmilk chocolate chips
- 3tbspheavy cream
For Peppermint Cream Cheese Frosting:
- 6tbspsalted butter,softened
- 6ozcream cheese,softened
- ½tspvanilla extract
- ½tsppeppermint extract
- 3cupspowdered sugar
Instructions
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Preheat oven to 350 degrees F.
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In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt.
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Add in vegetable oil, milk, egg, vanilla extract and peppermint extract and beat with an electric mixer on low speed for 2 minutes. Stir in hot water, stir until well combined. Add in sour cream and mix until well blended.
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Fill paper-lined muffin cups ¾ full and bake cupcakes in preheated oven for 17 to 19 minutes until a toothpick inserted in the center of cupcake comes out clean.
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Remove from oven and allow to cool several minutes in muffin pan before transferring to a wire rack to cool. Cool on a wire rack for 30 minutes.
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Once cupcakes are cool, spread about 1 teaspoon of cooled milk chocolate ganache over each cupcake.
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Place cupcakes in a 13×9-inch baking dish, cover with plastic wrap, and chill for about 10 minutes while making the peppermint cream cheese frosting.
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Pipe each chocolate ganache covered cupcake with peppermint cream cheese frosting and sprinkle cupcakes with crushed candy canes.
Milk Chocolate Ganache:
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Combine milk chocolate chips and cream in a microwave-safe bowl and microwave mixture on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
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Cool mixture in the refrigerator for about 10 minutes until it has a spreadable consistency.
Peppermint Cream Cheese Frosting:
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In a large mixing bowl, using an electric mixer, whip together butter and cream cheese for about 1 minute until fluffy.
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Stir in vanilla and peppermint extract. Slowly add in powdered sugar and mix until well combined and fluffy.
Nutrition
- Calories:Â 458.26kcal
- Fat:Â 23.83g
- Saturated Fat:Â 10.85g
- Trans Fat:Â 0.29g
- Monounsaturated Fat:Â 8.88g
- Polyunsaturated Fat:Â 1.79g
- Carbohydrates:Â 60.93g
- Fiber:Â 1.76g
- Sugar:Â 49.74g
- Protein:Â 3.97g
- Cholesterol:Â 55.60mg
- Sodium:Â 284.57mg
- Calcium:Â 81.44mg
- Potassium:Â 128.95mg
- Iron:Â 1.37mg
- Vitamin A: 134.17µg
- Vitamin C:Â 0.12mg
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