Candy Cane Chocolate Cupcakes

This Christmas I wanted to make festive cupcakes. I’ve seen so many Christmas cupcakes with pretty fondant Santas and snowman. But I’m not very experienced with fancy decorating techniques – and if truth be told – I definitely prefer the taste of buttercream to fondant.

Enter: Candy Cane Chocolate Cupcakes. Super moist chocolate cupcakes, topped with peppermint buttercream frosting and sprinkled with crushed candy canes. They taste like chocolate cupcake happiness in Christmas form – and are perfect for Christmas concerts, holiday parties, or an energy boost for late night present wrapping.

Now, I realize most people focus their holiday baking on Christmas cookies, candies and fudge… but I don’t think you’ll get complaints by adding peppermint cupcakes in the mix.

These start with the chocolate cupcake recipe from my favorite Ultimate Double Chocolate Cupcakes. It uses oil, buttermilk and sour cream for ridiculously moist and soft cupcakes. Then dutch process creates a deeper chocolate taste.

If you don’t have dutch process cocoa, natural unsweetened works too.

Then for the peppermint frosting… It’s fluffy, piled high, super smooth, and taste like candy canes in frosting form. The peppermint flavor comes from peppermint extract, then a few drops of red food coloring make for the pretty pink color. It reminds me of candy cane blizzards from Dairy Queen but without the brain freeze.

Ingredients
For the Chocolate Cupcakes

• 1 cup all-purpose flour , spooned & leveled
• 3/4 cup cocoa powder , sifted
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3 tablespoons sour cream
• 2/3 cup buttermilk

For the Peppermint Frosting

• 1 cup unsalted butter , softened to room temperature
• 3.5-4.5 cups powdered sugar , sifted
• 4-8 tablespoons whipping cream
• 1-1.5 teaspoons peppermint extract
• 3-4 drops red food coloring
• crushed candy canes

Instructions

1. Preheat the oven to 365F degrees. Line 2 regular sized muffin tins with muffin papers. You'll end up with about 18 cupcakes total.
2. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda, baking powder and salt until evenly combined (about 20 seconds). Then in a separate large bowl using a stand or hand held electric mixer, beat together the oil and sugars until no lumps remain. Add in the eggs and vanilla and continue beating for about 1 minute until well combined. 
3. ......................................................

for full instruction please see : www.justsotasty.com

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