Rating: 3.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

Cream cheese and peppermint candies yield a mildly sweet, tangy frosting that complements the rich, chocolaty cupcakes.

Jan Moon
Recipe by Cooking Light December 2006

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
18 cupcakes (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

214 calories; calories from fat 26%; fat 6.2g; saturated fat 3.7g; mono fat 1.3g; poly fat 0.3g; protein 3g; carbohydrates 38.2g; fiber 1g; cholesterol 38mg; iron 1.1mg; sodium 205mg; calcium 45mg.
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