Chocolate Peppermint Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
- For the cupcakes
- 2 eggs
- ⅔ cup dark brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- ½ tsp Baking powder
- For the buttercream
- 1 ¼ cups white chocolate (chopped)
- 1 cup unsalted butter
- 2 ½ cups powdered sugar
- 1 pinch salt
- ¼ cup cream (48% fat)
- ½ tsp peppermint extract
- green Food coloring
- To decorate
- Chocolate ball
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until well combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.
6.
Beat the butter until very soft. Sift in the icing sugar and salt and beat until smooth.
7.
Whisk in the cream and peppermint extract until blended. Stir in the cooled chocolate and a little food colouring, beating well until smooth. Chill until firm enough to spread.
8.
Spread the buttercream on the cakes and decorate with chocolate balls.
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