After my doctor relegated me to another week of rest for my concussion, I decided that baking cupcakes would be the most relaxing way to start this week of nothingness. I was inspired by this Food Network recipe. However, after reading through and seeing how complicated it was, I decided that it would be my jumping off point.
I wanted to make chocolate and peppermint cupcakes to pass out to friends, staff, and other people who’ve been supportive during my recovery. I spent a few minutes perusing the internet (Sorry, brain!) and stumbled across this recipe from the Pioneer Woman (Chocolate Cupcakes with Peppermint Frosting).
Now, because I just got a kitchen (thank goodness for being a senior), I’m missing some kitchen tools, namely, a hand mixer. That meant nixing the frosting part of her recipe. I made a few adjustments and voila! Delicious dark chocolate peppermint cupcakes, or so I’m told by my housemates.
DARK CHOCOLATE PEPPERMINT CUPCAKES (makes 24 scrumptious cupcakes)
- 2 sticks (1 Cup) unsalted butter, softened
- 4 generous tablespoons dark cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cup semi-sweet chocolate chips (optional)
- 1 tub of white frosting
- 24 candy canes
- Preheat oven to 350 degrees. Line 24 muffin tins with paper liners.
- To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.
- In a separate bowl, stir together flour, sugar, and salt. Set aside.
- In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
- Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.
- Let the batter cool and fold in chocolate chips.
- Fill muffin cups 2/3 full and bake for 20 minutes, or until set. Remove from the oven and allow to cool completely.
- While the cupcakes are baking, make the frosting. Start by placing the candy canes into a blender (or food processor) and pulsing until there are evenly sized chunks in the mix.
- Pour out the crushed candy canes into a mesh strainer and sift out the powdered candy canes into a medium sized bowl and mix in frosting. Fill pastry/decorating bag with frosting and set aside
- Pour the rest of the candy cane pieces into another bowl.
- Once the cupcakes are cool, frost them and then dip the frosted top into the candy cane pieces. Enjoy!
Adapted from The Pioneer Woman