Dark Chocolate Peppermint Cupcakes

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
Yum!

Recipe below:

DARK CHOCOLATE PEPPERMINT CUPCAKES (makes 24 scrumptious cupcakes)

CAKE

  • 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)

FROSTING

  • 1 tub of white frosting
  • 24 candy canes

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line 24 muffin tins with paper liners.
  2. 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.
  3. In a separate bowl, stir together flour, sugar, and salt. Set aside.
  4. In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
  5. 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.
  6. Let the batter cool and fold in chocolate chips.
  7. Fill muffin cups 2/3 full and bake for 20 minutes, or until set. Remove from the oven and allow to cool completely.
  8. 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.
  9. 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
  10. Pour the rest of the candy cane pieces into another bowl.
  11. Once the cupcakes are cool, frost them and then dip the frosted top into the candy cane pieces. Enjoy!

Adapted from The Pioneer Woman

Advertisements

4 thoughts on “Dark Chocolate Peppermint Cupcakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s