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
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1Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
cupcakes
muffin liners
muffin tray
oven -
2Combine 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 -
3Add the melted chocolate mixture to the eggs, and combine completely.
chocolate
egg
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4Add 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 -
5Place 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 -
6Put 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 -
7Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed.
peppermint extract
powdered sugar
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8Add 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