Candy Cane Chocolate Cupcakes

These candy cane chocolate cupcakes are the perfect Christmas cupcake. Super moist chocolate cupcakes infused with peppermint and topped with peppermint frosting and sprinkled with candy canes.

Prep Time45

Cook Time16

Cooling30

Total Time2 24

Course: Dessert

Cuisine: American

Keyword: Candy Cane Chocoalte Cupcakes

Servings: cupcakes

Author: Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour (125 grams) spooned & leveled
1/2 cup Dutch process cocoa powder (45 grams) sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar (200 grams) use 1 1/4 cup (total) for a sweeter cupcake
1/4 cup vegetable oil (80 ml)
1 large egg room temperature
1 teaspoons peppermint extract or omit
1/2 cup milk (120 ml) whole milk or 2% is best, room temperature
1/3 cup boiling water (80 ml)

Peppermint Frosting

1 cup unsalted butter (226 grams) softened to room temperature
3-4 cups powdered sugar (330-440 grams) s sifted
1 - 1 1/2 teaspoons peppermint extract
1/4 teaspoon salt
3-5 tablespoons whipping cream (45-75 ml)
3-4 drops red food coloring
crushed candy canes

Instructions

Chocolate Peppermint Cupcakes

Preheat the oven to 350F (180C) degrees. Line a muffin pan with muffin papers.
In a large bowl whisk together the flour, cocoa, baking soda, baking powder, salt and sugar.
In a separate bowl, whisk together the oil, peppermint extract, egg and milk until you no longer see pieces of egg.
Add the wet ingredients into the bowl with the dry ingredients. Add in the boiling water. Then whisk until smooth. You should no longer see lumps of dry ingredients.
Carefully spoon the batter into your prepared muffin tins, filling each muffin cavity about 2/3 full. Be careful not to fill your cupcakes too full. I like to use a large cookie scoop to make this easier.
Bake for 16-19 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 10 minutes then continue cooling on a wire rack.

Peppermint Frosting

While the cupcakes are cooling, make the peppermint frosting. In a large bowl using a stand or hand-held electric mixer, beat the butter until well softened.
Add in 2 cups powdered sugar, along with 1/2 teaspoon peppermint extract and the salt. Beat together, starting with the mixer on a low speed.
Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream until the desired sweetness and thickness is reached. Beat in a little more peppermint extract and optionally a few drops of red food coloring.
Decorate the cooled cupcakes, either with a knife or with a piping bag. I used a piping bag and 1M tip. Sprinkle with crushed candy canes and/or mini candy canes on top.

Notes

Peppermint Extract: This is typically found in the baking aisle of the grocery store. Do not use peppermint oil.
Frosting: If you plan to frost with a knife and use less frosting, feel free to half the frosting recipe.
Make Ahead Tips: Cupcakes can be made the day before you plan to serve. Cool fully and store in an airtight container at room temperature. Frosting can be made the day before and stored in an airtight container in the fridge. Let the frosting sit at room temperature for about 30 minutes, then beat with an electric mixer until soft and creamy.
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If your kitchen is warm, then I recommend always storing in the fridge.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 12 uniform cupcakes and all the frosting is used.

Nutrition