I made cupcakes to share in a meeting. I love chocolate cupcakes, and I thought I would give them a holiday twist with peppermint flavor. I bought peppermint crunch from the States. They are creamy chips with bits of peppermint candy, and I used that instead of crushed peppermint candy for decoration. For the topping, I made cream cheese frosting. These ingredients can't make anything but delicious cupcakes. They were a hit!
This recipe size is for entertaining purposes; it makes around 30 cupcakes. Divide the measurements in half if you are baking for less people.
This is a great basic cupcake batter with cocoa powder. If you want to make regular cupcakes instead of chocolate ones, use 3 1/2 cups of flour and leave the cocoa powder out.
Chocolate cupcake batter
1 cup butter (room temperature)
2 3/4 cups flour
3/4 cocoa powder
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup sugar
4 eggs
1 1/2 teaspoon vanilla extract (vanilla sugar works too)
1 cup milk
Mix flour, cocoa powder, baking powder and salt together. Set aside.
Use an electric mixer to mix butter and sugar into a creamy mixture.
Add eggs one at a time. Mix. Measure vanilla extract in.
Sift in about half of the dry mixture. Pour in the milk. Add the rest of the dry ingredients. Mix until combined, again, no overmixing.
The batter was gorgeous.
Spoon the batter into cupcake cups, a metal pan or paper ones. Fill up the cups 3/4 full. Bake at 350 F (175 C) for 20-25 minutes. Keep the oven door closed the whole time, so that the cupcakes don't fall.
Then to the funnest part, frosting! This recipe is enough for around 30 cupcakes.
Cream cheese frosting
3 cups powdered sugar
3/4 cream cheese
Mix sugar in cream cheese with an electric mixer. Spread on top of cupcakes. Decorate soon since the frosting sets quickly.
Cover and store in the fridge. Extra ones can be frozen and thawed quickly.
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