Chocolate Candy Cane Cupcakes
Moist chocolate candy cane cupcakes with striped peppermint buttercream frosting. A festive dessert for Christmas and all winter long!
Prep Time5 mins
Cook Time18 mins
Servings: 7 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
- 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
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.
*A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel