Cream cheese and peppermint candies yield a mildly sweet, tangy frosting that complements the rich, chocolaty cupcakes.
1 cup packed brown sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup (4 ounces) tub-style light cream cheese
1/8 teaspoon peppermint extract
16 hard peppermint candies, finely crushed (about 1/3 cup)
How to Make It
Preheat oven to 350°.
To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
Spoon batter into 18 muffin cups lined with paper liners. Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.
Delicious!! All my friends rave about em. The texture is very light but also very chocolatey. The batter seems to curdle a little, but adding the dry ingredients all turned up well. Ended up with 16 cupcakes middle size, and also used half the recipe for the frosting: don't like my frosting the same size of the cupcake!!!
This was a fabulous recipe and everyone that had a cupcake loved it! The cake was moist and the frosting was perfectly pepperminty. I followed the recipe exactly and made 12 decent sized cupcakes--they needed to bake longer than 12 min. I will definitely be making these again! :)
Made this frosting to go on my favourite chocolate cupcake recipe. i found it to lack enough of a peppermint flavour, and also very runny. I ended up adding about a tsp of essence, and folded through some whipped cream to make it a pipable consistancy
I made about 22 minicupcakes with this recipe and had to cook about 12-15 mins until a toothpick inserted in the center came out clean. Cupcakes were good, but ever so-slightly dry. I will try again, but I'll reduce the temperature to 325 and cook 12-15 mins. Frosting was fantastic. I didn't have peppermint extract, so I used peppermint syrup and crushed candies on top. Worthy of a retry.
The 12 minute baking time must be WAAAAY off. I baked for about 20 minutes, but they were still very pudding-like in the middle and sure enough, after taking out of the oven, they sank like little cups of quicksand. I double-checked that I hadn't forgotten an ingredient, but it seems that I followed the recipe exactly, and I didn't overfill the muffin cups either, so I don't know what happened.
I followed the recipe exactly, and thought that the cupcakes turned out wonderfully! I noticed that the batter was quite thick, and so I was concerned that the cake would be dry as prior reviewers had noted. However, I didn't have that issue at all. My batter made 12 decent-sized cupcakes, and I baked them for 19 minutes, and they came out amazing! I crushed 6 peppermint candy canes and mixed the crushed candy canes right into the frosting. I like it better this way versus sprinkling the candy on top. Also used egg substitute and full-fat cream cheese (in a block), and no peppermint extract (vanilla instead) as those were the items I had on hand. My mom and I were both very impressed - these are terrific!
These are my favorite cupcakes to make and they always get rave reviews from family, coworkers, and friends! The frosting is amazing and the chocolate cupcakes are light and decadent at the same time, great fluffy texture and no one even knew they were low in fat without me telling them.
This was a good recipe. I saw the reviews that the cupcakes were ok so I added a bit more buttermilk (3/4 c total) because the batter looked a little dry. I didn't use candy canes, but used chopped Frango mints instead, which really complimented the peppermint frosting. I ended up with a dozen regular cupcakes and 1 large in a ramikin (definitely not enough for 18). The frosting was enough for 18-20 cupcakes. Anyway, they taste great days later, too. Give it a try!
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