Peppermint hot chocolate cupcakes

Name: Peppermint hot chocolate cupcakes
Total time: 45 min
Yield: 24 servings
Ingredients: 0.5 tsps baking soda; 237 ml coffee; 113.5 g unsalted butter; 240 ml buttermilk; 2 free range eggs; 208.33 g flour; 119 ml cream; 198.45 g marshmallow fluff; 2 Tbsps milk; 59.15 ml peppermint baking chips; 1 tsp vanilla extract; 480 g powdered sugar; 1 tsp salt; 170.1 g bittersweet chocolate; 56.7 g semisweet chocolate chips; 400 g sugar; 86 g cocoa powder; 109 ml vegetable oil

Decadent Peppermint Hot Chocolate Cupcakes, perfect for Christmas, can be whipped up in 45 minutes. This treat serves 24 and offers 5% of your daily vitamins and minerals. Indulge in the rich flavors of heavy cream, semisweet chocolate chips, and vanilla extract in this festive dessert.

Ingredients

baking soda

0.5 tsps

coffee

237 ml

unsalted butter

113.5 g

buttermilk

240 ml

free range eggs

flour

208.33 g

cream

119 ml

marshmallow fluff

198.45 g

milk

2 Tbsps

peppermint baking chips

59.15 ml

vanilla extract

1 tsp

powdered sugar

480 g

salt

1 tsp

bittersweet chocolate

170.1 g

semisweet chocolate chips

56.7 g

sugar

400 g

cocoa powder

86 g

vegetable oil

109 ml

Method

Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla.
Add the melted chocolate mixture to the eggs, and combine completely.
Add the sugar mixture and beat on medium speed until well combined.Fill the prepared cupcake liners three-quarters full with the cupcake batter.
Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below).
Put the frosting into a pastry bag fitted with a star tip.To make the Chocolate Ganache, bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.To make the Peppermint Marshmallow Buttercream Frosting, whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment.
Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed.
Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.To assemble cupcakes:Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.

Nutrition:

349 kcal

Carbs

59 g

Fat

12 g

Protein

3 g

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