Monday, December 24, 2012

Candy Cane Cuppiecakes with White Chocolate Peppermint Frosting

Enjoy this Candy Cane Cuppiecake recipe during this holiday season.  These cupcakes are not too minty and bring the perfect amount of chocolate flavor without being too sweet.  Plus, the crushed candy canes make these cuppiecakes adorably festive!  Cupcake recipe courtesy of Cake and Allie.  Frosting recipe courtesy of Pennies on a Platter.
Chocolate Peppermint Cupcakes
for the cupcakes:
2 cups boiling water
1 cup cocoa powder
2 3/4 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
3/4 tsp vanilla extract
3/4 tsp peppermint extract

1.  In a medium bowl, pour boiling water over the cocoa powder and stir until smooth. Let cool for 15 minutes. Meanwhile, preheat oven to 350F and line 2 muffin tins with cupcake papers.
2.  In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3.  In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in eggs, one at a time, until the mixture is consistent and pale yellow. 
4.  Mix in the vanilla and peppermint extracts. 
5.  Working in 2 batches, blend in the dry ingredients and cocoa mixture alternatively. 
6.  Fill cupcake papers 2/3 of the way full and bake for 16-20 minutes, or until cupcake is set. 

For the White Chocolate Peppermint Frosting: 
2 cups butter, at room temperature
4 1/2 cups powdered sugar
1/4 teaspoon salt
8 ounces white chocolate bar, melted and cooled to lukewarm
1 to 2 teaspoons peppermint extract (I used 1 1/2 teaspoons)
Crushed candy canes for garnish
1.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the powdered sugar, salt and butter until light and fluffy. 
2.  Beat in the white chocolate until combined. 
3.  Stir in the peppermint flavoring to your taste. Whip until the frosting reaches your desired consistency.
4.  Garnish with crushed candy canes.
In a bowl, add boiling water and cocoa powder.
Mix until smooth. Set aside. 
In a clean bowl, mix dry ingredients.
In a clean mixing bowl, add sugar and butter.
Cream until light and fluffy.
Add eggs.
Add peppermint extract and vanilla.
 Incorporate half off the flour mixture.
Add half of the cocoa mixture.
Repeat and add the flour mixture, then the cocoa mixture.
Batter should look smooth and glossy.
With an ice cream scoop, fill cupcake wells.
Bake in a 350-degree oven for 20 minutes.
Cool for 10 minutes.
In a clean bowl, add softened butter.
Cream powdered sugar and butter until smooth.
In a microwaveable bowl, add white chocolate.
Melt chocolate until smooth.  Then add to frosting with peppermint extract and beat until smooth.
Happy Holidays.
Happy baking. 


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