Chocolate Peppermint Cupcakes
If you want to add more American recipes to your repertoire, Chocolate Peppermint Cupcakes might be a recipe you should try. This recipe makes 24 servings with 470 calories, 4g of protein, and 18g of fat each. For 84 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 2884 people have tried and liked this recipe. It is brought to you by Inside BruCrew Life. Plenty of people really liked this dessert. It will be a hit at your Christmas event. If you have vanillan extract, cocoa powder, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 36 minutes. Overall, this recipe earns a not so super spoonacular score of 15%. Try Chocolate peppermint cupcakes with fudgy peppermint frosting, Chocolate Peppermint Cupcakes, and Chocolate Peppermint Cupcakes for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 16 minutes
Ingredients:
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup butter
3/4 cup buttermilk
1/2 cup dark cocoa powder
1/4 cup dark chocolate chips
3 eggs
2 1/4 cups flour
1/2 teaspoon peppermint extract*
24 mini York Peppermint Patties
4 cups powdered sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 teaspoon shortening
1 1/4 cups sugar
2 teaspoons vanilla
1 teaspoon vanilla extract
1/2 cup vegetable oil
3/4 cup hot water
2 Tablespoons whipping cream
Equipment:
muffin liners
microwave
bowl
Cooking instruction summary:
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the oil, eggs, and vanilla until light and foamy. Add the dry ingredients alternately with the buttermilk and hot water. Beat until everything is incorporated. Spoon the batter into 24 cupcake liners. Bake at 350 degrees for 16-18 minutes, or until a tester comes out somewhat clean. Let cool completely. Beat the shortening, butter, and extracts until creamy. Slowly beat in the powdered sugar and whipping cream. Beat another minute until creamy. Use a piping bag and tip to swirl on top of the cupcakes. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Spoon into a ziplock baggie and cut one tip off. Drizzle quickly over the top of the frosting. Top with a mini Peppermint Pattie. Makes 24 cupcakes. Store in a sealed container.
Step by step:
1. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the oil, eggs, and vanilla until light and foamy.
2. Add the dry ingredients alternately with the buttermilk and hot water. Beat until everything is incorporated. Spoon the batter into 24 cupcake liners.
3. Bake at 350 degrees for 16-18 minutes, or until a tester comes out somewhat clean.
4. Let cool completely. Beat the shortening, butter, and extracts until creamy. Slowly beat in the powdered sugar and whipping cream. Beat another minute until creamy. Use a piping bag and tip to swirl on top of the cupcakes.
5. Place the chocolate chips and shortening in a microwave safe bowl.
6. Heat for 1 minute. Stir until creamy. Spoon into a ziplock baggie and cut one tip off.
7. Drizzle quickly over the top of the frosting. Top with a mini Peppermint Pattie. Makes 24 cupcakes. Store in a sealed container.
Nutrition Information:
covered percent of daily need
