I love the holiday flavors that come out at Christmas time. If you are a fan, then you know the specific one I’m referring to…Peppermint! That’s right, and we have whipped up these chocolate peppermint cupcakes that you are going to love.
Of course there is also eggnog, and chocolate everything. I can have decadent chocolate everything all year long, but the peppermint and eggnog, I seem to save just for December. Kind of like pumpkin, and only having that in November. I don’t know why I seem to follow those rules, but like everyone else, I do. Darn those marketers and grocery stores!
This gourmet cupcake is pretty easy to make. I will let you know this is a pretty liquid batter. So don’t be worried if it looks like you did something wrong. I’m sure everything is going fine.
I used 1/8 teaspoon peppermint extract. That gave these cupcakes a light peppermint flavor. Now if you are an over the top peppermint lover, you could go with 1/4 teaspoon peppermint extract. But what I noticed is that as each day went by I could taste the peppermint just a tiny bit more than the day before. So if you are a risk taker and a peppermint lover, go with 1/4 teaspoon. But a safe play is 1/8 teaspoon and decide next time if you want more when you make them again.
For the frosting, it took a few drops to get the red color I was looking for. So go easy with the drops and add two at a time. Stir, see how the color looks then add another two if it’s too light or pink looking. The goal is to get the perfect color without the taste of the coloring. So in this case, less is more!
For the white, I left the buttercream the color that came out of the mixer. Looked perfectly fine for the needs of the decorating. I used a small star tip for the white and for the red I used a large Wilton #12 round tip. I also grabbed some white sprinkles but forgot to put them on. (Yes, it happens to me also) I thought it would be fun to have a bit of sparkles on the top white ball. In case you are feeling ambitious 😉
You will notice this recipe uses powdered buttermilk. I’m a big fan of the powdered buttermilk. I have been using this Saco brand for a few years now and love it. We don’t use buttermilk much and I’m always angry when I have to throw 1/2 of the container away because it expired before I got to use it. You can find it in most grocery stores and Amazon also carries it.
Now if cupcakes aren’t your thing, we did a 12 days of Christmas cookie recipe marathon (at least it felt like a marathon) a couple of years back. We whipped up quite a variety of holiday recipes.
I hope you enjoy the holiday cupcakes as much as I did. Please share if you end up making the recipe. Happy holidays!
- 297 grams AP Flour
- 425 grams sugar
- 65 grams cocoa powder
- 11grams salt
- 12 grams baking soda
- 45 grams cultured buttermilk powder
- 170 grams vegetable oil
- 525 grams water
- 80 grams eggs
- 1/8 teaspoon peppermint extract
- 3 cups confectioners sugar
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- red food coloring
- Preheat oven to 350°F.
- Line your cupcake pan with 24 pan liners.
- Sift flour, sugar, cocoa powder, salt, baking soda and buttermilk powder into mixing bowl of stand mixer.
- With paddle attachment mix on low speed to combine.
- Add oil, water, eggs, and peppermint extract one at a time and continue mixing until blended together.
- Pour into cupcake pan and bake for 16 - 20 minutes or until cake springs back when lightly touched or toothpick inserted into center comes out clean.
- Remove from oven and let cool.
- In the bowl of a stand mixer with paddle attachment, beat together the confectioners sugar, butter, milk and vanilla on low speed until combined.
- Stop the mixer and scrape the sides down.
- Increase the speed to medium and beat until fluffy, about 3 more minutes. (If frosting is dry, add more milk, 1 teaspoon at a time until creamy)
- This will make 2 cups frosting.
- Use 1 1/2 cup and add a few drops of red food coloring until you have the color you are looking for.
- Use 1/2 cup for the stars around the base and top.
- Pipe the red onto the cupcakes and add the white stars at the base and top.