Sunday, December 18, 2011

Chocolate Cupcakes with Peppermint Frosting

Festive and Delicious.

These cupcakes are delicious and adorably cute.  If you can't tell,  I was going for a candy cane look and I think it turned out pretty well.  I decided to go with a chocolate cupcake because I think chocolate and peppermint go together so well.  You could definitely try a mocha cupcake to recreate the popular seasonal drink at all the coffee shops right now.  I didn't want the peppermint to be over-powering so it is very mild and really pairs perfectly with these cupcakes.I think these would be a great addition at any holiday party. 

Chocolate Cupcakes with Peppermint Frosting
Chocolate Cupcakes recipe slightly adapted from
Makes 24 cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water 
2 cups chocolate chips (dark chocolate or semi-sweet), dusted in 1 tablespoon flour

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.  Gently stir in the chocolate chips

Peppermint Frosting
recipe from Baked Perfection 
2 sticks of butter, softened
1 teaspoon peppermint extract
6 cups powdered sugar
pinch of salt
2 -4 tablespoons milk

Beat butter and peppermint extract  until creamy, add salt. Slowly add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.  Frost as desired.
To achieve the peppermint look:  Dip a toothpick in red food coloring and slowly drag the toothpick along the inside of your piping bag to create a long red line.  Repeat until you have 4-6 lines.  Carefully add the frosting into the piping bag trying to not disturb the lines too much.  Pipe normally and it will come out like a candy cane.

1 comment:

  1. I just tried this at home! They're very good! Thanks!