You know when someone is coming over and you need to throw together an impressive dessert in not that much time? What do you make? Is it something easy and quick like bark, or a little bit more involved like cookies?
Everyone likes cupcakes and they will be impressed that you have a delicious batch waiting for them.
And if you’re going to be making cupcakes, you might as well make these Chocolate Peppermint Cupcakes. It’s my favorite Chocolate Cake, topped with a Peppermint Buttercream. It’s a simple cupcake that is made extra special and festive with a swirled red and white buttercream design to emulate a candy cane.
Makes: About 24 Cupcakes
2 cups Sugar
1 ¾ cups All Purpose Flour
¾ cup Cocoa Powder
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Salt
1 cup Milk
½ cup Olive Oil
2 tsp. Pure Vanilla Extract
1 cup Boiling Water
3 cups (6 sticks) Unsalted Butter, at Room Temperature
6 cups Confectioners Sugar
1 teaspoon Salt
2 teaspoons Peppermint Extract
1 teaspoon Red Food Coloring (Optional)
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla. With the mixer running on low, gradually add the dry ingredients until fully incorporated. Scrape down the sides of the bowl and add the boiling water; mix until the batter is smooth. The batter is supposed to be thin.
Divide the batter between the prepared cupcake liners. Bake the cupcakes until a toothpick inserted into a couple cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for a couple minutes and then transfer to a cooling rack to cool completely.
While the cupcakes are cooling, make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioners sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the peppermint and whisk until the mixture is light and fluffy, about 5 minutes – you may need to stop the mixer and scrape down the sides of the bowl a couple times.
To frost the cupcakes with the red and white swirl design, place half of the buttercream in a small bowl. Tint half of the buttercream with the red food coloring, adding more if necessary. Place the red buttercream in a small piping bag, without a tip, and place the remaining white buttercream in another small piping bag (also without a tip). Place both piping bags, side-by-side, inside of a larger piping bag fitted with your favorite tip (I used an open star tip).
Apply even pressure on the piping bag to pipe a swirl design on top the cupcakes.
Serve and enjoy!
Cupcakes Last up to 1 week in a sealed container.
Recipe adapted from Annie Eats