Hot Chocolate Cupcakes with Peppermint Buttercream

Jenni K

By
@AnCsMom

Around Christmas, I've often put a candy cane into a steaming cup of hot chocolate. Why not indulge in the same treat in cupcake form?

Lauren's recipe from the blog "Crave. Indulge. Satisfy."


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Serves:

20 cupcakes

Prep:

10 Min

Cook:

15 Min

Ingredients

CUPCAKES

2 1/2 c
flour
2 c
sugar
1 c
cocoa powder
2 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
3
eggs
1
packet hot chocolate mixed with 3/4 cup warm milk
3/4 c
vegetable oil
1 tsp
vanilla

PEPPERMINT BUTTERCREAM

3 stick
unsalted butter, softened
6 c
powdered sugar
1/4-1/2 c
milk
1 1/2 tsp
peppermint extract

OPTIONAL GARNISH

peppermint bark (homemade or bought) broken into pieces

Directions Step-By-Step

1
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2
In bowl of stand mixer (or a large bowl with a hand mixer) combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt.
3
Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil and vanilla. Beat on medium speed until well combined, scraping down sides of bowl as needed.
4
Fill cupcake liners 2/3 full with batter. Bake for 16 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling. Once cupcakes are completely cool frost with Peppermint Buttercream and garnish with Peppermint Bark (if desired).
5
FOR BUTTERCREAM: In a large bowl, beat butter until creamy. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary. Add milk until you reach desired consistency. Add peppermint extract and mix well.

If desired, place icing in piping bag fitted with a large round tip and frost cupcakes, or just frost as desired. You can also use a ziploc bag with the corner snipped off if you don't have a piping bag.

About this Recipe

Course/Dish: Cakes, Candies, Chocolate
Other Tag: For Kids