When it comes to Christmas sweets, there aren’t any flavors that fit the season quite like the cool taste of peppermint and the rich flavor of chocolate, and Jess came up with a delicious and very festive looking way to combine these tastes into one single treat: a moist, rich dark chocolate cupcake topped off by a creamy butter cream frosting spiked with bits of crushed peppermint. The flavors and textures at work in these cupcakes are varied and surprising – and we know of at least one jolly old elf in a red suit with a severely hectic schedule who might like a couple of these on Christmas Eve instead the regular old cookies and milk.
Dark Chocolate Cupcakes
- 1 1/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup plus 2 tablespoons milk
- 1/3 cup coffee
- 1/2 cup unsalted butter
Preheat your oven to 350 and prepare a cupcake pan with liners. Sift together the flour, cocoa, baking soda, and salt. In a separate bowl, whisk together the the egg, white, and brown sugar. Add the coffee, milk, and butter and mix thoroughly. Add the dry ingredients. Divide the batter into the cupcake pan and bake for 10-12, or until a toothpick inserted comes out clean. Let the cupcakes cool on a wire rack before icing.
- 3 cups powdered sugar, sifted
- 1/2 cup crushed peppermint candy
- 1/4 cup unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 6-8 teaspoons milk
Using an electric mixer, cream the butter and cream cheese. Add the powdered sugar, one cup at a time, incorporating the milk as needed. Mix until light and fluffy. Fold in the crushed peppermint, reserving some to top the frosted cupcakes. Serve and enjoy!