7. Peppermint Cupcakes...

Peppermint Cupcakes...

We can't leave cupcakes off our list of peppermint recipes! Lately it seems like there is a cupcake recipe for any kind of ingredient; beer, bacon, beer and bacon together...yep I've tried one and they are amazing! So if whoopie pies are a little too complicated for your baking skills try out this yummy looking chocolate cupcake with peppermint cream cheese frosting for an easy, go to recipe.

Recipe Ingredients:

Perfect Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

• 2 cups sugar

• 1 3/4 cups all purpose flour

• 3/4 cup unsweetened cocoa (best quality available)

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 eggs

• 1 cup whole milk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract (best quality available)

• 1 cup boiling water


*Line muffin tin with paper liners. Heat oven to 350*F.

*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

*Stir in boiling water (the batter will be thin, don’t worry, this is right).

*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

*Bake cupcakes for approximately 22-24 minutes.

*Cool completely on wire rack before frosting.

Peppermint Cream Cheese Frosting

• 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature

• 6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)

• 4 cups powdered confectioners sugar

• 1 teaspoon pure peppermint extract

• 1/2 teaspoons pure vanilla extract

• 1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)


*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

*Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

*Add vanilla and peppermint extracts

*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)

*Beat until fluffy, about 1 minute.

*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.

Recipe Source: Glorious Treats

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