Chocolate Peppermint Cupcakes
This luscious creation is a symphony of creamy, tangy cream cheese with a hint of cool, invigorating peppermint that dances on your taste buds. It's a flavor combination that will leave you craving for more, and the festive swirl of red and white frosting on top is a feast for the eyes as well as the palate.
Servings: 18
Ingredients
Cupcakes
- ½ c unsalted butter softened
- ¾ c sugar
- ¼ c oil
- 2 eggs
- 1 t vanilla
- 1 t peppermint extract
- ¾ c milk
- 1 ¼ c flour
- 1 ½ t baking powder
- ½ t salt
- ½ c cocoa powder
Frosting
- 1 c unsalted butter softened
- 4 oz cream cheese softened
- ½ t salt
- 1 t peppermint extract
- 4 c powdered sugar
- Red food coloring
- Sprinkles to decorate
Instructions
- Preheat the oven to 350 degrees. Place liners in your cupcake pan(s) and set aside.
- For the cupcakes - In the bowl of a stand mixer, combine the softened butter and sugar. Cream until combined for about 2 minutes.
- Add in the vanilla, peppermint extract, oil and eggs. Mix well.
- Pour in the milk and mix again. The mixture will appear curdled - this is normal.
- Add in all the dry ingredients: flour, baking powder, salt and cocoa powder. Mix thoroughly. Stop the machine, scrape down the sides and mix again.
- Using an ice cream scoop or ¼ cup measuring cup, scoop out enough batter to fill each of the paper lined cupcake cavities until about ⅔ full.
- Bake in the preheated oven for about 14-16 minutes or until the edges are set and a toothpick inserted in the center of a cupcake comes out clean. Set to the side to cool completely before decorating.
- For the frosting - In the bowl of a stand mixer, combine the softened butter, salt, peppermint extract and about half of the powdered sugar. Mix until combined.
- Add the remaining powdered sugar. Mix on low speed until combined.
- Bump up the speed and mix on med/high for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.
- Divide the frosting in half and tint half of it red.
- Fit your piping bag with a large star tip.
- Place your piping bag in a cup and fold the ends over the edge of the cup. Place a scoop of white icing on one side of the piping bag. Place another scoop of equal size on the other side of the piping bag so that the two colors will swirl together as they combine.
- Pipe a large mound of frosting on each cupcake working in a spiral motion and drawing the frosting upwards.
- Top with sprinkles of choice.
Notes
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.