Peppermint Hot Chocolate Cupcakes
You can never have too many American recipes, so give Peppermint Hot Chocolate Cupcakes a try. This recipe serves 24 and costs 59 cents per serving. One serving contains 349 calories, 3g of protein, and 13g of fat. It is perfect for Christmas. A mixture of vegetable oil, flour, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. 42 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 12%. Chocolate Peppermint Cookies, Chocolate-Peppermint Thumbprint Cookies, and Peppermint White Chocolate Fudge are very similar to this recipe.
Servings: 24
Ingredients:
1/2 teaspoon baking powder
1 1/3 teaspoon baking soda
1 cup hot-brewed coffee
1/2 cup butter, softened
1 cup buttermilk
2 eggs
1 2/3 cups all-purpose flour
1/2 cup heavy cream
7 ounces marshmallow creme
2 tablespoons milk
1/4 cup crushed peppermint candies
1 teaspoon peppermint extract
4 cups powdered sugar
1 teaspoon salt
6 ounces semisweet chocolate
2 ounces mini semisweet chocolate chips
2 cups sugar
1/2 tablespoon unsalted butter
1 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
Equipment:
muffin liners
muffin tray
oven
hand mixer
bowl
toothpicks
pastry bag
sauce pan
whisk
apple corer
Cooking instruction summary:
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
- Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
- While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a star tip.
- To make the Chocolate Ganache, bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
- To make the Peppermint Marshmallow Buttercream Frosting, whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.
- To assemble cupcakes:
- Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.
Step by step:
1. Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
2. Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla.
3. Add the melted chocolate mixture to the eggs, and combine completely.
4. Add the sugar mixture and beat on medium speed until well combined.Fill the prepared cupcake liners three-quarters full with the cupcake batter.
5. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below).
6. Put the frosting into a pastry bag fitted with a star tip.To make the Chocolate Ganache, bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.To make the Peppermint Marshmallow Buttercream Frosting, whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment.
7. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed.
8. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.To assemble cupcakes:Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.
Nutrition Information:
covered percent of daily need
