Peppermint Chocolate Cupcakes

Good morning! Today I’m sharing a new recipe I tried this holiday season–peppermint chocolate cupcakes with peppermint cream cheese frosting! And as if these weren’t chocolate-y enough, I added an extra layer of dark chocolate ganache between the cake and frosting layers. Because let’s be real…adding more chocolate is always a good idea, right? #chocoholicsanonymous

Despite all the rich flavors involved in this recipe, these chocolate peppermint cupcakes are surprisingly light and fluffy and not too heavy. The mint also really helps to lighten the flavor as well. And although I baked these in celebration of Christmas, this recipe would be great even after the holidays. Because who doesn’t love an after-dinner-mint cupcake? Perfect for any special occasion regular ‘ol day in the upcoming month.

And for all you other chocolate lovers out there, the original recipe calls for milk chocolate ganache but I substituted 1/2 the mixture for dark chocolate chips. And I might even go full dark chocolate the next batch I make. (Allen has already requested another round for when he arrives in Tulsa tonight!) Let me know what you think when you try the recipe out! Enjoy!

Recipe

Cupcakes Ingredients:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/3 cup hot water
• 1/4 cup sour cream
• 1/2 cup crushed peppermint candy canes

Milk Chocolate Ganache:

• 1/3 cup milk chocolate chips (I used 1/2 milk + 1/2 dark chocolate)
• 3 tbsp heavy cream

Frosting Ingredients:

• 6 tbsp salted butter, softened
• 6 oz. cream cheese, softened
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 3 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl whist together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add in vegetable oil, milk, egg, vanilla extract and peppermint extract. Beat with an electric mixer on low speed for 2 minutes. Stir in hot water until well combined. Add in sour cream and mix until well blended.
3. Fill paper lined muffin cups 3/4 full and bake cupcakes for 17-19 minutes until toothpick inserted in center comes out clean.*
4. While cupcakes are cooking, prepare the milk chocolate ganache. Combine milk chocolate chips and cream in a microwave safe bowl. Stove Top: Place the bowl on top of a small saucepan with a couple inches of water. Bring the water to boil and keep stirring the mixture until it is fully melted and smooth. Cool the mixture for about 10 minutes until it is spreadable but not drippy in consistency. Microwave: Microwave the mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool mixture for about 10 minutes until it is spreadable but not drippy in consistency.
5. After 17-19 minutes, remove the cupcakes from the oven and allow to cool for several minutes before transferring them to a wire rack to cool for an additional 30 minutes.
6. Once cupcakes are cool, spread 1 teaspoon cooled milk chocolate ganache over each cupcake. Place cupcakes in a 13×9 inch baking dish and cover with plastic wrap to chill for 10 minutes while you make the peppermint cream cheese frosting.
7. For the frosting, whip together butter and cream cheese with an electric mixer until fluffy, about 1 minute. Stir in vanilla and peppermint extract. Slowly add in powdered sugar and mix until well combined and fluffy.
8. Pipe each chocolate ganache covered cupcake with peppermint cream cheese frosting and sprinkle cupcakes with crushed candy canes.

*I only baked the cupcakes for 15 minutes, even though the recipe calls for 17-19 minutes. So make sure to watch the cupcakes closely starting around 14 minutes, and adjust the baking time accordingly.

Original recipe here.