hot chocolate cupcakes with peppermint buttercream

Name: Hot Chocolate Cupcakes with Peppermint Buttercream
Prep time: 10 min
Cook time: 15 min
Yield: 20
Ingredients: ## CUPCAKES; 2 1/2 cup(s) flour; 2 cup(s) sugar; 1 cup(s) cocoa powder; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 3 - eggs; 1 - packet hot chocolate mixed with 3/4 cup warm milk; 3/4 cup(s) vegetable oil; 1 teaspoon(s) vanilla; ## PEPPERMINT BUTTERCREAM; 3 stick(s) unsalted butter, softened; 6 cup(s) powdered sugar; 1/4-1/2 cup(s) milk; 1 1/2 teaspoon(s) peppermint extract; ## OPTIONAL GARNISH; - peppermint bark (homemade or bought) broken into pieces

(3 RATINGS)

368 Pinches 2 Photos

Jenni K

Hermantown, MN

Updated on Dec 2, 2011

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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prep time 10 Min

cook time 15 Min

method ---

yield 20 cupcakes

Ingredients

CUPCAKES
2 1/2 cups flour
2 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 - eggs
1 - packet hot chocolate mixed with 3/4 cup warm milk
3/4 cup vegetable oil
1 teaspoon vanilla
PEPPERMINT BUTTERCREAM
3 sticks unsalted butter, softened
6 cups powdered sugar
1/4-1/2 cup milk
1 1/2 teaspoons peppermint extract
OPTIONAL GARNISH
- peppermint bark (homemade or bought) broken into pieces

How To Make hot chocolate cupcakes with peppermint buttercream

Step 1

Preheat oven to 350 degrees and line muffin pans with cupcake liners.

Step 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.
Step 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.
Step 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).
Step 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.
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