Peppermint Chocolate Cupcakes

Peppermint Chocolate Cupcakes

While I was growing up, one of our favorite family traditions was to get together and cook all kinds of desserts, candies and cookies to give away to other family, friends and neighbors during the holiday season. We would spend all day baking. We would bake tried and true favorites, old family recipes and we’d often throw in a few new ones too. It was a lot of fun.

Now that I am older, it is still a tradition that I keep. It is on a little bit of a smaller scale now that I’ve moved away from home and it’s just me baking but it’s still fun none the less.  And I also have another helper in my kitchen arsenal that we didn’t have growing up, my KitchenAid® Stand Mixer.

Peppermint Chocolate Cupcakes

When I am cooking up a storm, it comes in so handy. It makes baking so much easier. I can a whip up a batch of cupcakes in no time. It’s a good thing too, especially when it comes to these Chocolate Peppermint Cupcakes.

Peppermint Chocolate Cupcakes

One bite of these cupcakes is all it took to know that I would be baking them at least a few times during the holiday season and they will definitely be in my holiday gift boxes. The cupcakes are moist and chocolatey. And the frosting has just the right amount of peppermint to give a nice minty flavor. The candies on top are optional but I think they make them a bit more festive.

Peppermint Chocolate Cupcakes

 

Peppermint Chocolate Cupcakes

Makes 12 servings

INGREDIENTS

For the cupcakes

1 cup water

1/2 cup cocoa powder

1/2 cup unsalted butter, softened

2/3 cups granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

For the peppermint frosting

1/2 cup unsalted butter, softened

3 cups powdered sugar

2 – 3 tablespoons milk

1/4 teaspoon peppermint extract

6 – 8 mini candy canes, crushed

DIRECTIONS

Preheat oven to 350 degrees.  Line a cupcake tin with cupcake liners.

Bring the cup of water to boil. Whisk in cocoa. Allow to cool to room temperature while you prepare the rest of the ingredients.

In the bowl of a KitchenAid® stand mixer fitted with a flat beater attachment, cream together butter and sugar until fluffy. Beat in eggs one at a time. Scraping down the sides after each egg. Beat in the vanilla.

In another bowl combine flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients.

Slowly pour in cooled cocoa water and mix just until combined.

Spoon batter into prepared cupcake tin. You want them 2/3 of the way full. Bake in preheated oven for 15 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.

To make the frosting, place the softened butter and 2 cups of powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together. Add in 2 tablespoons of milk. Add in remaining powdered sugar slowly until a stiff, but spreadable mixture forms. Add remaining tablespoon of milk if needed. Beat in 1/4 teaspoon peppermint extract.

Spread frosting on cooled cupcakes. Sprinkle with crushed candy. Serve.

Peppermint Chocolate Cupcakes

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid® Artisan® Design Series 5-Quart Tilt-Head Stand Mixer with Glass Bowl
The KitchenAid® Artisan® Design Series Stand Mixer adds radiance to any kitchen with a premium metallic finish and elegant 5-Quart glass mixing bowl. With 10 speeds, easily make your favorite recipes. Make your culinary efforts even more brilliant with a countertop appliance that mixes, kneads and whips ingredients together with ease. For even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more. Learn More

KitchenAid® Artisan® Design Series 5-Quart Tilt-Head Stand Mixer with Glass Bowl

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  • devo13

    These sound great. Will have to try these for the holidays.

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