December 17, 2013

chocolate peppermint cupcakes.

I don't know about you, but I love seeing all of the cookies and other creative Christmas treats that everyone is showing off on social media these days. Unfortunately this year I haven't done as much Christmas baking as I have in years past, but am anxiously counting down the days until my mom arrives and we get to make my favorite Christmas treat, Pecan Puffs, together. Now just because I haven't been baking doesn't mean we don't have plenty of Christmas treats at home. Every time I go to the store I come home with another bag of goodies {note: my weakness is Christmas candy…} and I can't resist grabbing a few red and green M&M's every time I walk by the jar.

After a recent discussion with my Dad, who requested for me to find a recipe that included chocolate and peppermint {you see where my sweet tooth comes from!}, I couldn't wait to find the perfect recipe and get baking! We all know I am a sucker for cupcakes so when I came across Lauren's Latest recipe for Chocolate Cupcakes with Peppermint Cream Cheese Frosting I knew this was the one I had to make. I think these delicious treats may be a new Christmas favorite…the cupcakes were so moist and the cream cheese frosting was the perfect not-too-sweet, but just enough sweet icing, topped with the crunchy candy cane bites. I think this will become a holiday favorite for you too!


Ingredients: 
For the cupcakes - 
1 cup regular milk {or almond milk} + 1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cups all purpose flour
1/3 cup cocoa powder, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

For the frosting - 
1/2 cup butter, softened
8 oz. cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
heavy cream 
crushed candy cane pieces for garnish {I used Red Bird soft peppermint sticks}

Directions: 
Preheat the oven to 350 degrees. Line a muffin pan with 12 paper lines and set aside. 

In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry. 

Pour evenly into prepared pan and bake 15 minutes or until toothpick comes out with a few moist crumbs. Cool completely before frosting. 

For the frosting, whip all ingredients together in a large bowl 3-5 minutes or until smooth and fluffy. Frost the cupcakes and top with crushed candy canes. 

Enjoy!! 







Images taken by Simply Significant. Recipe from Lauren's Latest

1 comment:

  1. This looks phenomenal !!! I cannot wait to try this!

    ReplyDelete

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