Candy Cane Chocolate Cupcakes
These festive Candy Cane Chocolate Cupcakes combine rich chocolate flavor with refreshing peppermint frosting, topped with crunchy candy canes, making them a delightful holiday treat.
Ingredients
For the Cupcakes
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Use room temperature
- 1 cup whole milk Use room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Added gradually for thin batter
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar Sift for a smoother frosting
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Crushed candy canes for topping For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, whole milk, vegetable oil, and vanilla extract. Blend until smooth.
- Gradually incorporate the boiling water into the batter.
Baking
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Frosting
- Beat the softened butter in a mixing bowl until creamy.
- Gradually add the powdered sugar, mixing to avoid lumps.
- Blend in the heavy cream and peppermint extract until fluffy.
- Frost the cooled cupcakes and sprinkle with crushed candy canes.
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Notes
For best results, use room temperature ingredients, and avoid opening the oven door too soon to prevent sinking. You can customize piping styles for the frosting.