Peppermint Chocolate Candy Cane Cupcakes

Peppermint chocolate Cane Cupcakes are a gorgeous festive dessert perfect for the holidays! Moist homemade chocolate cupcakes are topped with a candy swirl for a gorgeous treat.

If you're trying to find a final minute treat for your holiday spread, these festive Peppermint chocolate Cane Cupcakes are just the thing which will impress a crowd! 

Peppermint Chocolate Candy Cane Cupcakes
Peppermint Chocolate Candy Cane Cupcakes

They start out with a moist homemade chocolate cupcake and are topped with the simplest buttercream during a candy swirl, then finished off with a sprinkle of crushed candy canes for the last word holiday sweet!

The candy swirl of buttercream is surprisingly easy. Simply fill one pipping bag half filled with white icing and another half filled with red icing or in my case pink because I even have yet to master an honest red frosting!

This is a fun effect you'll increase any cupcake for a more impressive buttercream.

Peppermint Chocolate Candy Cane Cupcakes

INGREDIENTS :
Cake :

  • 1 tsp. salt
  • 2 1/4 c. cake flour
  • 2 large eggs
  • ½ cup sour cream
  • 1 c. water
  • 1 c. unsalted butter
  • 1¾ c. sugar
  • ⅓ c. cocoa powder
  • 1½ tsp. baking soda
  • 2 tsp vanilla extract

Buttercream :

  1. 1 c. shortening, butter flavored
  2. 1 c. butter
  3. ½ c. milk or cream
  4. 1 tsp. peppermint extract
  5. 1 tsp. vanilla extract
  6. red food dye, paste or gel
  7. 32 oz. bag powdered sugar
  8. crushed candy canes for garnish

INSTRUCTIONS :
  1. Preheat your oven to 350°.
  2. In a large bowl, beat the butter and sugar for a minute. Add the eggs, sour cream and water and mix until combined. Add the remaining cake ingredients and beat for 1-2 minutes until smooth and only a few lumps are visible.
  3. In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
  4. Meanwhile, in a large bowl, beat the butter and shortening for 3-4 minutes until smooth and lightened a bit in color.
  5. Add the cream, vanilla, peppermint and ⅓ of the powdered sugar and beat for 2-3 minutes. Add half of the remaining powdered sugar and beat for an additional 2-3 minutes. Add the remainder of the powdered sugar and beat the buttercream until it is light and fluffy.
  6. Remove half of the buttercream from the mixing bowl and place in another bowl. Fill a piping bag half full of the buttercream
  7. Add red dye to the remaining frosting in the mixing bowl and beat until the color is completely blended. Fill a piping bag half full of red buttercream.
  8. Place both half full piping bags into one pipping bag with a large round tip. 
  9. Pipe or spread the buttercream on the cooled cupcakes and top with crushed candy canes and a mint. Store in an airtight container.

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