I love incorporating the flavors of the season into my cupcakes. Chocolate mint is comforting in the winter and is absolutely delicious in this cupcake. Top with a drizzling of chocolate and crushed peppermint sticks for that extra touch.
Chocolate Cupcake with Peppermint Frosting
Servings
12 Servings
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/3 cup canola oil
- 1 tsp vanilla
- 3/4 tsp baking soda
- 3/4 cup buttermilk Pareve: Add 3/4 tbsp lemon juice to 3/4 cup soy milk
- 1/2 cup semisweet chocolate chips
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 egg
- 1 cup butter Pareve-Margarine
- 1 tsp vanilla
- 3 cups powdered sugar Add more with discretion for thicker frosting
- 3 tbsp heavy cream or milk Pareve: Soymilk works just fine
- Crushed Peppermint Candy Canes or Sticks
Instructions
- Preheat oven to 350°F and line your cupcake pan with your desired cupcake wrappers.
- Whisk flour, cocoa powder, baking soda and salt together in a small bowl.
- Whisk sugar, oil, egg and vanilla in a large bowl until smooth.
- Whisk in the flour mixture from your small bowl and your buttermilk, alternating each. Make there additions of the flour mixture and two of the buttermilk. Beat until batter is smooth. Then you can stir in your chocolate chips.
- Scoop batter into your prepared pan. Bake for 22 to 27 minutes, or until tops of cupcakes spring back when lightly touched. I like to stick a toothpick in one and if it comes out clean of any cake, you know they are ready. Let cool in pan on rack for about 10 minutes. Then you can let them cool completely on rack out of the pan.
- Peppermint Frosting:
- In a standing mixer, beat butter (or margarine) until creamy. Mix in vanilla and powdered sugar. Add one tablespoon of heavy cream or milk at a time until buttercream is soft. Crush your candy canes in a food processor until VERY fine and add into buttercream.
- Chocolate Drizzle and Candy Pieces:
- Melt chocolate chips on double broiler or in microwave until chocolate is smooth. Drizzle over cupcakes with spoon. Sprinkle any remaining processed candy pieces on top.
What does it mean make three aditions of flour and two of the buttermilk
Editors Note: I started with 3 cups powdered sugar and added some more to make my frosting thicker. 5 cups should be perfect.
The frosting would work without the peppermint candy if you found some sort of peppermint substitute, like peppermint oil or flavorings. However, the candy is key in really giving these cupcakes that extra kick.
Hi Donna…
I’m just noticing now that the cocoa powder AND the powdered sugar have been omitted from the recipes! They must have got lost in translation when they was submitted. I’ll get that fixed with the editor right away.
Here they are:
1/2 cup cocoa powder, sifted
5 cups powdered sugar
also omitted powder sugar in the frosting ingredient list…
Is this supposed to have cocoa powder? Or perhaps the chocolate chips are to be melted before adding? As written, one would end up with white cupcakes with chocolate chips, and not the chocolate cupcake shown in the photo.
Would the frosting work without the peppermint candy