Our cupcake contributor, Lauren of Crave. Indulge. Satisfy, is bringing cupcake merriment to all! Enjoy!
Happy December! It’s beginning to look at lot like Christmas at my house. The tree is up and decorated, Christmas songs are playing all day and my holiday baking “to do” list is about a mile long. To kick off the baking I thought it would be fun to combine my favorite seasonal drink, hot chocolate, with the always popular peppermint candy to create a festive cupcake. I am thrilled with how delicious and adorable these Hot Chocolate Cupcakes with Peppermint Buttercream turned out and hope you enjoy them as much as we did.
These cupcakes are your basic chocolate recipe with the addition of a prepared cup of Hot Chocolate mixed in. The magic happens when you add the peppermint buttercream on top. The combination of chocolate and peppermint is absolutely perfect together, not to mention it gives you some fresh breath!
To add some extra cuteness on top, garnish with homemade peppermint bark, which is a staple sweet in my house each Christmas. The bark is super easy to make and you will have plenty left over after topping the cupcakes! So you can certainly package up the bark and give away as gifts. If you don’t want to hassle with the extra step of making the bark, you can easily buy some already made at the store.
You should definitely add these cupcakes to your holiday baking list! Your friends are sure to go crazy if you show up to a party with a batch of these! I guarantee I will be making them several more times before the month of December is over!
Hot chocolate Cupcakes with Peppermint Buttercream
(makes 20 cupcakes)
For the cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 packet Hot Chocolate mixed with 3/4 cup warm milk
3/4 cup vegetable oil
1 tsp vanilla extract
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In bowl of stand mixer combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil and vanilla.
- Beat on medium speed until well combined, scraping down sides of bowl as needed.
- Fill cupcake liners 2/3 full with batter.
- Bake for 16 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Once cupcakes are completely cool frost with Peppermint Buttercream and garnish with Peppermint Bark.
For the icing:
3 sticks unsalted butter, softened
6 cups confectioner’s sugar
1/4 – 1/2 cup milk
1 1/2 tsp peppermint extract
- In bowl of stand mixer beat butter until creamy.
- Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
- Add milk until you reach desired consistency.
- Add peppermint extract and mix well.
- Place icing in piping bag fitted with a large round tip and frost cupcakes.
- Garnish cupcakes with Peppermint Bark and white nonpareils (optional).
12 oz Chocolate Bark
12 oz Vanilla Bark
20 mini candy canes, crushed
1/2 tsp peppermint extract
- Line a baking sheet with wax paper.
- Melt chocolate bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted. Pour melted chocolate onto prepared baking sheet and spread evently with a spatula. Let chocolate harden for about 30 minutes.
- Melt vanilla bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted.
- Add peppermint extract to melted vanilla and stir. Pour melted vanilla overtop of hardened chocolate and spread evenly with a spatula.
- Sprinkle crushed candy canes ontop of candy bark.
- Allow bark to harden for about 30 minutes before breaking into pieces. Garnish cupcakes.
Wishing you all a very Merry Christmas!