Chocolate Peppermint Cupcakes

by Jamie on January 7, 2014

Post image for Chocolate Peppermint Cupcakes

Peppermint bark flecked chocolate cupcakes topped with vanilla buttercream, chocolate ganache and a sprinkling of crushed candy canes.

So, I totally meant to post these Chocolate Peppermint Cupcakes before the the holidays, but I’m like 100 months pregnant (okay, really 36 1/2 weeks), so I decided to take a little blog break over the holidays and resume regular posting on January 1st.

In my brain, a new year should start on a Monday not Wednesday, so I used that rationale to talk myself out of working until Monday, January 6th. Then, the temperatures plunged into the negatives. We’re pretty much snowed in here in Ohio, it’s -15, and I’m on modified bed rest which means I’m going slightly stir crazy. So Monday turned into Tuesday, and here we are.

Peppermintcupcakes2RS

Pregnancy is hard, folks. My feet pretty much resemble those of Fred Flintstone, I sleep in 2 hour intervals, and I feel like I could topple over at any minute due to what feels like a 50 pound baby girl in my belly. Fun times, but I’m 100% positive it’ll all be worth it here in a few weeks.

What’s the best medicine for frigid temps and pregnancy symptoms? That’s easy – cupcakes – the answer is always cupcakes.

So who cares if it’s January, and some random person thought it was smart to relegate the blissful combination of chocolate and mint to Christmastime. I know I’m not the only one that hoards Hershey’s Candy Cane Kisses for noshing all year long. Let’s have these chocolate peppermint cupcakes and buck the trend!

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Chocolate Peppermint Cupcakes

January 7th, 2014

Yield: 24 cupcakes

Prep Time: 30 minutes

Cook Time:

Ingredients:

For the Cupcakes
1 (15.25 ounce) package devil’s food cake mix (see note below)
1 (3.4 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

1 cup Andes Peppermint Crunch Baking Chips or chopped peppermint bark

For the Buttercream
4 sticks unsalted butter, softened
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
1 tablespoon clear vanilla extract (this helps maintain the bright white color)
4-6 tablespoons heavy cream or milk

For the Ganache
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons pure vanilla extract

Directions:

For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare vanilla buttercream.

For the Buttercream
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.

2. Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.

3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.

4. Pipe frosting onto cooled cupcakes and prepare chocolate ganache.

For the Ganache
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

Notes:

- Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

-Recipe for the ganache is from the fabulous Kristan, of Confessions of a Cookbook Queen.

- If you choose to top your cupcakes with crushed candy canes, be sure to top with the ganache and candy canes just before serving. Otherwise, the candy canes will melt a bit and not be as vibrant as shown in photos.


{ 18 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar January 7, 2014 at 8:44 pm

haha, regardless of when this was supposed to come out I’m so glad to see it! These look perfect!

Reply

Shirley@bells-bakery January 8, 2014 at 6:15 am

Oh my! These look sensational. I’m not much of a peppermint kinda gal but I could definitely put away a few of these :)

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AK January 8, 2014 at 11:13 am

These look and sound delicious! !:)

AK
http://www.simplyfour.blogspot.com

Reply

Andrina Goetz January 8, 2014 at 1:24 pm

I have to make these. They look so good I wish I had one right now. I am a sucker for anything peppermint. Congrats on your new little one.

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Heidi January 8, 2014 at 1:59 pm

I have no problem eating this in January… Or anytime of the year. I love peppermint. These cupcakes look perfect. Hope the next few weeks go well for you!

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Heather @ Curly Girl Kitchen January 8, 2014 at 2:42 pm

I love chocolate and peppermint together, and these are beautiful! A cupcake with chocolate drizzled on top is always a winner.

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Jessica Knott {Swankyrecipes} January 8, 2014 at 6:15 pm

Oh my yummy! These look absolutely delicious! Adding this to my bake list and recipe box, can’t wait to try this.

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Jari Francis January 9, 2014 at 2:05 pm

Thanks for these delicious treats! Chocolate and peppermint taste god all the time!

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Jen @ My Kitchen Addiction January 9, 2014 at 10:09 pm

These cupcakes look gorgeous, Jamie! And, this is the perfect time of year to share them… I personally think that chocolate and peppermint are perfect for all winter long. I cling to my peppermint mocha at starbucks as long as I can!

And… I agree with you, 36 1/2 weeks pregnant certainly feels like 100 months. But, you are completely right that it will be worth it in a few weeks. :)

Reply

gigiofca January 10, 2014 at 5:45 pm

Seriously? I love the look of these and must try.

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Anna January 12, 2014 at 5:44 pm

I absolutely love your pictures!!!

Reply

Jamie January 13, 2014 at 7:45 pm

Anna-

Thank you so much! Have a wonderful day!

-Jamie

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dina January 15, 2014 at 9:33 am

i love chocolate and peppermint. these look great!

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Jamie January 15, 2014 at 12:06 pm

Dina-

Thank you! It’s such a great combo. Have a great day!

-Jamie

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Elizabeth Jenkins February 26, 2014 at 5:46 pm

Your instructions don’t say to add the Andes baking chips so I assume you add them to the cake batter. Also I added a little peppermint extract to ganache.

Your baby is precious. Enjoy her!

Reply

Jamie April 9, 2014 at 4:13 pm

Elizabeth-

Thank you so much! Yes, the Andes chips are added to the batter after everything is incorporated…sorry about that! Have a great day and thanks for following MBA!

-Jamie

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Angela Rose Benson November 13, 2014 at 6:01 pm

These Cupcakes look fantastic! I am so looking forward to trying out this recipe closer to the holidays. Hope my come out as adorable as yours ;)
http://www.angelarosebenson.blogspot.ca

Reply

Jamie November 13, 2014 at 10:17 pm

Angela-
Thanks for stopping by.

-Jamie

Reply

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