Peppermint Hot Chocolate Cupcakes

Ready in : 45 mins

The recipe Peppermint Hot Chocolate Cupcakes could satisfy your American craving in approximately 45 minutes. This recipe serves 24. This dessert has 349 calories, 3g of protein, and 13g of fat per serving. For 59 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 42 people have tried and liked this recipe. A mixture of heavy cream, semisweet chocolate chips, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Christmas. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so excellent.

Ingredients

baking powder

0.5 teaspoon

baking soda

1.3333334 teaspoon

hot-brewed coffee

1 cup

butter

0.5 cup

buttermilk

1 cup

eggs

2

flour

1.6666666 cups

heavy cream

0.5 cup

marshmallow creme

7 ounces

milk

2 tablespoons

peppermint candies

0.25 cup

peppermint extract

1 teaspoon

powdered sugar

4 cups

salt

1 teaspoon

semisweet chocolate

6 ounces

semisweet chocolate chips

2 ounces

sugar

2 cups

butter

0.5 tablespoon

cocoa powder

1 cup

vanilla extract

0.5 teaspoon

vegetable oil

0.5 cup

Cooking in Steps

1
Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

cupcakes

muffin liners

muffin tray

oven
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.

chocolate chips

baking powder

cocoa powder

baking soda

buttermilk

chocolate

vanilla

coffee

all purpose flour

sugar

egg

salt

cooking oil

hand mixer

bowl
3
Add the melted chocolate mixture to the eggs, and combine completely.

chocolate

egg
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.

cupcakes

sugar

muffin liners
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).

marshmallows

peppermint

chocolate

cupcakes

frosting

toothpicks

oven
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.

marshmallow cream

heavy cream

marshmallows

peppermint

chocolate

frosting

butter

cream

hand mixer

pastry bag

sauce pan

whisk
7
Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed.

peppermint extract

powdered sugar
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.

peppermint crunch

powdered sugar

chocolate

cupcakes

frosting

apple

milk

apple corer

pastry bag