I haven't baked cupcakes in quite a while, and I miss the weekly cupcake routine. I took the Christmas lunch at work as an excuse to convert this recipe from Food Fanatic into cupcakes.
My frosting turned pink because my blender pulverized the candy canes into powder. (How's that for a tongue twister?) These are a cute holiday treat and pretty tasty. They're not a top 10 cupcake for me but a nice seasonal one.
Peppermint Bark Cupcakes
2 cups sugar
2 cups flour
3/4 cup dutch-processed cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 1/2 tsp. peppermint extract
1 cup boiling water
2 sticks salted butter, slightly softened
3/4 cup white chocolate chips, melted and cooled
3 Tbsp. heavy cream
2 tsp. vanilla
5-6 cups powdered sugar
2/3 cup crushed candy cane pieces, finely crushed
1 cup semisweet chocolate chips
1/2 cup heavy cream
Preheat oven to 350°F. Line 36 cupcake tins.
In a large mixing bowl, stir together sugar, flour, cocoa, baking
powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on
medium speed for 2 minutes. Stir in boiling water. Pour batter into
prepared cupcake liners.
Bake 20 to 25 minutes or until top springs back when lightly touched
in the center. Cool 5 minutes, and remove from pans to wire racks. Cool
For the frosting, beat butter, melted chocolate, heavy cream
and vanilla until smooth. Slowly add powdered sugar, scraping the sides
of the bowl and beating on low until just combined and desired consistency.
Add crushed candy, increase mixer speed to high, and beat for one minute. Frost cupcakes, and chill.
In a microwave-safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth. Cool to room temperature, and then dollop on frosted cupcakes. Garnish with peppermint bark. Makes 36 cupcakes.