Candy Cane Chocolate Cupcakes
Delightful cupcakes combining rich chocolate flavor with refreshing mint and topped with crushed candy canes, perfect for the holiday season.
Ingredients
For the cupcakes
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa powder for best flavor
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Stir in gradually for moisture
For the frosting
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 4 cups powdered sugar
- 0.25 cups heavy cream Adjust for desired consistency
- 1 teaspoon peppermint extract Don't skimp on this for a strong flavor
- to taste crushed candy canes For topping
Instructions
Preparing the Cupcakes
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
- Add in the eggs, whole milk, vegetable oil, and vanilla extract. Mix until well combined to form a thick batter.
- Gradually stir in the boiling water until the batter is thin and well mixed.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 15 to 20 minutes, checking with a toothpick until it comes out clean.
- Remove from the oven and allow to cool completely before frosting.
Making the Frosting
- In another bowl, beat the softened unsalted butter until it's creamy.
- Gradually add the powdered sugar and mix until well combined.
- Add the heavy cream and peppermint extract, then beat again until fluffy and smooth.
- Frost the cooled cupcakes generously, and top with crushed candy canes.
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Notes
For a decorative touch, serve cupcakes on a platter dusted with powdered sugar. Experiment with variations like chocolate mint swirl or vegan options.