Merry Christmas!! Many of you have seen these cupcakes before, but few of you have had the opportunity to eat them. I made these cupcakes not for a birthday or holiday party, but to use for my Christmas card this year.
This is the card I sent out to my friends and family, cheesy and awesome all in one! Everyone sends out cards with their adorable children on the front, so I thought I would send out a card with my blog baby. Kind of not the same thing, but I think it's hysterical!
These cupcakes are quite tasty! I used my favorite dark, rich, and moist chocolate cupcake recipe. I only made 9 cupcakes because I didn't want there to be waste, double the recipe as needed.
The frosting uses my favorite - Swiss meringue buttercream - as a base with melted white chocolate and plenty of peppermint extract. I'll admit, I'm not the biggest fan of white chocolate, but there are occasions when white chocolate is the right choice, this is one of them. The buttercream is silky smooth with delicate flavor from the white chocolate and the minty glow from the peppermint extract. This is one of best frostings I have made, perfectly creamy and not to sweet.
Altogether, the cupcake is a Christmas miracle in every bite! It may be too late to make these for your holiday get together, but save the recipe for next year.
No worries, this is only a short break from the cookie marathon! This week and next week will feature the rest of the cookies I've made for cookie platters. If you missed the previous cookie posts, here they are: Pumpkin Truffles, Candy Cane Truffles, Peppermint Blossoms, Eggnog Cookies, and Pecan Bark.
I would like to wish you and your families a very Merry Christmas! I hope the next few days are filled with delicious food, family, friends, joy, and lots of love!
Chocolate Cupcakes Yield - 9 cupcakes Adapted from Chocolate Cupcakes with Vanilla Frosting
3/4 cup flour 1/3 cup cocoa, I used Hershey's Dark 3/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/4 cup vegetable oil 1 teaspoon vanilla 1/4 cup whole milk 1/3 cup hot water
- Preheat the oven to 350 F.
- Add the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer. Mix together on low with the paddle attachment.
- Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.
- Mix until just combined and then scrape down the sides. Turn on the mixer and add the hot water slowly until well combined.
- Fill 9 cupcakes liners with a basic ice cream scoop and bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Cool completely on a wire rack.
White Chocolate Peppermint Swiss Meringue Buttercream Adapted from Brave Tart
2 1/2 ounces egg whites 2 1/2 ounces sugar 1/4 teaspoon Kosher salt 1 cup (2 sticks), room temperature 1 cup white chocolate chips 1 teaspoon peppermint extract optional - red food coloring, green sprinkles
- Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Place the mixing bowl in a double boiler. The pot only needs to have a thin layer of simmering water.
- Whisk the egg whites frequently while they heat. Cook until the mixture is no longer gritty.
- Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch. The egg whites should have whipped into a stiff, shiny, meringue.
- Add the white chocolate to a bowl and place over the pot of simmering water. Stir until the chocolate chips are melted. Allow to cool.
- With the mixer still going on medium speed, add in the butter 1 tablespoon at a time. The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
- Pour in the cooled, melted chocolate and the peppermint extract, beat until combined and smooth.
- Add streaks of red food coloring to the inside of a piping bag using a paint brush.
- Carefully add the frosting inside and pipe on top of the cupcakes. Add green sprinkles and decorate as desired.