Chocolate Peppermint Cupcakes
This week my husband asked if I could make some Chocolate Peppermint Cupcakes for him to bring into work. My husband’s co-workers are often the recipients of my baking trials and triumphs, and always seem more than happy to eat my “experiments”. My husband doesn’t often put in special requests, so I was glad to cater to him and sent him to work today with a dozen Chocolate Peppermint Cupcakes. My husband’s work shift starts at 6am and he called me later in the morning to let me know the cupcake were gone by about 6:10am! I guess that means they liked them =)
Perfect Chocolate Cupcakes
(makes 24-27 standard sized cupcakes)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
~ Directions ~
*Line muffin tin with paper liners. Heat oven to 350*F.
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
*Stir in boiling water (the batter will be thin, don’t worry, this is right).
*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
*Bake cupcakes for approximately 22-24 minutes.
*Cool completely on wire rack before frosting.
Peppermint Cream Cheese Frosting
1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
4 cups powdered confectioners sugar
1 teaspoon pure peppermint extract
1/2 teaspoons pure vanilla extract
1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
~ Directions ~
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Add vanilla and peppermint extracts
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.
Top cupcakes with some crushed candy canes (they will ”melt” after a bit, so they need to be served right away) or a small piece of peppermint bark (I used a little peppermint Andes candy).
Bring some of these into work, or send them in with your spouse, and see how popular you quickly become!