Chocolate Peppermint Cupcakes

Now that Thanksgiving is over and the Christmas season has officially begun, I have finally had the chance to bake something Christmasy! When I saw this recipe over at BetterHomesandGardens.com, I just had to try it! I changed the recipe up a little and prepared it slightly differently. One of the things I did was substitute butter for the shortening, and it seemed to work out fine. The original recipe says it makes 12 cupcakes, but when I tried it, I ended up with 11–I filled my muffin pan cups almost 3/4 full of batter. If you fill them 2/3 full, you can probably get 12 cupcakes. I had plenty of Creamy Peppermint frosting to work with, though…in fact, I had extra. And it is yummy frosting…I’ll use the extra for something else!

I really liked the chocolate cupcake and peppermint frosting combination…and topping the cupcakes off with crushed candy canes or peppermint candies adds a special Christmas touch!

Here’s the recipe…

CHOCOLATE PEPPERMINT CUPCAKES (adapted from Better Homes and Gardens)

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup butter (1/2 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup miniature semi-sweet chocolate chips
  • 1/3 cup crushed peppermint candies or candy canes

Preheat oven to 350 degrees. Coat eleven to twelve 2 1/2-inch muffin cups with nonstick cooking spray or grease well with butter; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside. In a large bowl, blend butter with sugar and vanilla. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, mixing after each addition just until combined. Fold in mini chocolate chips and divide batter among the greased muffin cups (as I mentioned before, I filled 11 muffin cups almost 3/4 full; filling them 2/3 full probably will give you 12 cupcakes).

Bake cupcakes for 20-22 minutes or until toothpick inserted near centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan (I had to loosen mine a little with a small plastic knife; I used plastic so it wouldn’t scratch my non-stick pan, and the cupcakes came out fine); cool completely on wire rack.

While cupcakes are cooling, you can make the frosting…

CREAMY PEPPERMINT FROSTING

  • 1/2 cup butter, softened
  • 1 7-oz. jar marshmallow creme (for a stiffer frosting, just use 1/2 to 3/4 of the jar)
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar, divided
  • 2 Tablespoons half and half

In a large bowl, combine 1/2 cup softened butter, one 7-ounce jar marshmallow creme, and 1 teaspoon peppermint extract. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 Tablespoons half and half. Gradually beat in the other 2 cups of powdered sugar. This makes a nice thick and creamy frosting. NOTE: if your frosting seems too gooey, try adding another 1/2 cup to 1 cup of powdered sugar.

To frost cupcakes (up to 4 hours before serving), cut them in half horizontally. Spoon about 1 Tablespoon frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges. Place the crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 11-12 cupcakes.

Linked to Sunday Showcase, Sundae Scoop, Motivate Me Monday, Mouthwatering Mondays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Make It Yours Day, Rednesday, Show and Tell, We Did It! Wednesday, This Week’s Cravings, Strut Your Stuff, Show Off Your Stuff, Foodie Friday, Favorite Things Friday, I’m Lovin’ It! Fridays, Favorite Things Saturday.



UndertheTableandDreaming



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40 thoughts on “Chocolate Peppermint Cupcakes

  1. Julie

    These look so delicious! I was thinking about making Chocolate Peppermint Whoopie Pies for Christmas Eve but these just might be easier!!

    Reply
  2. AmericKim

    I am soooo there! They look awesome! Do you happen to know if you can substitute something for the marshmallow creme? I don’t have that available here.

    Reply
    1. nancyc Post author

      If you have marshmallows, you could substitute 12 regular-size marshmallows…melt them in the microwave with the butter, stirring about every 30 seconds until melted and well blended. Then add the rest of the ingredients and blend well. If you don’t have any marshmallows, you could try substituting cream cheese or shortening (like Crisco®) but you may need to add a little more sugar. Hope that helps…let me know how it works out for you!

      Reply
  3. Amanda Faulkner

    Hey I just adore this! You did an awesome job!! I featured you at my blog today. I’d love it if you could stop by and say hey! While your there I’ve got a widget on the top right hand side. For each click it gets P&G will donate 1 days worth of clean water! I’d appreciate a click! Easy way to give back! Thanks!

    Amanda
    todaystoptwenty.blogspot.com

    Reply
  4. Pingback: Chocolate Pepperming Cupcakes

  5. Sweet Bee Cottage

    Made these last night! DELICIOUS! Or my new favorite made-up word – YUMPTIOUS! The cake was just right – not too sweet – and the frosting is delicious! I blogged about our experience and gave you credit for this delicious recipe. Thanks!

    Reply
    1. nancyc Post author

      I’m so glad you liked them! I updated the recipe with suggestions on how to make a stiffer frosting, so I hope that helps when you make them again!

      Reply
  6. laurie

    Nancy, since I love the combination of chocolate and peppermint, I know this will become a favorite of mine! I just hope mine turn out as pretty as yours. Thank you for sharing this recipe for Favorite Things. laurie

    Reply
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