Hot Chocolate Cupcakes with Peppermint Buttercream
By
Jenni K
@AnCsMom
1
Lauren's recipe from the blog "Crave. Indulge. Satisfy."
Ingredients
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CUPCAKES
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2 1/2 cflour
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2 csugar
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1 ccocoa powder
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2 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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3eggs
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1packet hot chocolate mixed with 3/4 cup warm milk
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3/4 cvegetable oil
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1 tspvanilla
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PEPPERMINT BUTTERCREAM
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3 stickunsalted butter, softened
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6 cpowdered sugar
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1/4-1/2 cmilk
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1 1/2 tsppeppermint extract
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OPTIONAL GARNISH
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·peppermint bark (homemade or bought) broken into pieces
How to Make Hot Chocolate Cupcakes with Peppermint Buttercream
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- 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.
- 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.
- 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).
- 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.