Chocolate Candy Cane Cupcakes with Peppermint Buttercream Frosting
ShareMoist chocolate candy cane cupcakes with striped peppermint buttercream frosting. A festive dessert for Christmas and all winter long!
We had our first real snowfall of the season. Normally I wouldn’t be so happy about snow, but it was the first time our puppy has ever seen snow. It made for a fun and exciting weekend. She wasn’t sure about it at first but quickly got over that and has basically become obsessed. It’s hard to get her to come back inside now! We’ll see if she feels the same way when the big storms start rolling in eventually.
I’m not one for crowds. In fact, I’ll try to avoid them when possible. I’ll plan to get to stores around their opening time if I know they’ll be busy. Go on off days or hours. Or… not go at all. I clearly wasn’t in my right mind this weekend because I went to the mall, kids in tow, on a Saturday. That deserves a *gasp*. Shockingly enough, it wasn’t that busy. Maybe in part because we got there so early but I’m willing to bet too because the snow was coming and people always freak out about the first one. I’m just glad it wasn’t mobbed like I was expecting since it’s only a few more short weeks until Christmas!
Are you done with your shopping? I’m nearly there. A few more things to get and wrap and I’m good. I decided to wrap and stash away way in advance this year too. Cut down on the last minute headache and stress of wrapping everything at once. Come Christmas Eve, I’ll be so thrilled with that decision!
Chocolate and peppermint are a match made in heaven. They’re also perfect Christmas flavors!
I’d been meaning to swirl frosting for ages and finally had the perfect excuse to do it!
Candy cane frosting swirls! Super festive and fun. Everyone will love these and be super impressed when you whip them up!
Moist homemade chocolate candy cane cupcakes with striped peppermint buttercream frosting! A fun holiday treat for the entire family!
Chocolate Candy Cane Cupcakes
Ingredients
Cupcakes:
- 1/4 C unsalted butter
- 1/4 C granulated sugar
- 1/4 C light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 C unsweetened cocoa powder
- 1/4 C sour cream
- 3/4 C all purpose flour
- 1/4 C black coffee freshly brewed and cooled
Frosting:
- 1/2 C unsalted butter
- 1/2 C shortening
- 1 tsp peppermint extract
- 3 C powdered sugar
- 1 1/2 - 2 Tb heavy cream
- Super red Americolor gel food color
Instructions
- Preheat oven to 350°F. Line a standard cupcake pan with 7 paper liners.
- In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla, followed by salt and baking soda. Scrape bowl as needed. Mix in cocoa powder. Increase speed, mixing until fully combined. Add in sour cream, followed by flour. Mix until no streaks remain. Lastly, slowly add in coffee. Mix until just combined.
- Using a large cookie scoop, divide batter equally between prepared liners. Bake for 18-20 minutes. Cool in pan for several minutes or until easy to handle. Transfer to a cooling rack to cool completely.
- Prepare frosting in a large bowl or stand mixer, fit with the paddle attachement. Beat together butter and shortening until smooth and fully combined. Mix in peppermint, followed by 1 cup of powdered sugar at a time. Mix completely between additions. Add in enough heavy cream until desired consistency is reached.
- Prepare a large piping bag with a jumbo open tip.
- Optional candy cane striping: Using a clean paint brush, add four thin stripes of red food gel to the inside of the bag. Carefully add prepared frosting to the bag. Pipe onto cooled cupcakes.
Notes
Items used in this recipe:
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These look SO pretty! I’d like to try making them but I’m a little confused about how to obtain the stripes. I apologize in advance if this is a dumb question. Are the 4 lines supposed to be painted starting at bottom of cone bag where the tip is up to the top (opening) of the bag? And are the 4 lines spaced out around the bag/not all in one spot.
Yes the stripes go inside of the piping bag nearly all the way down and evenly spaced. Good luck! :)
Does the icing dry hard or stay soft?
If you chill it, it will firm up but will soften at room temperature.
Rachel,
I am confused by Super red Americolor gel food color and I want to make sue that I purchase the correct product. Is it this; AmeriColor® Soft Gel Paste™? I am super excited to make these cupcakes!😊 Thank you, Cristel
Yes! You want to use gel color. :)
the icing was amazing. I only used the icing recipe though. I was a little worried if it would turn out good since there were no reviews but they turned out great and everybody loved them.
So glad you enjoyed it, Lilly! Thanks so much for sharing. :)
I am confused by the yield. 7 cupcakes? Great big cupcakes? I use the standard muffin tin which accommodates 12. They look yummy.
The recipe yields 7 standard sized cupcakes from a standard 12 cavity pan. Prepare your pan with 7 liners.