I made these tasty treats for our December book club and they were a huge hit.
The rich chocolate base is moist and fluffy and the icing is absolutely creamy. The hint of peppermint flavouring is the perfect ingredient to tie everything together and give it that bit of Christmas oompf.
These are a great alternative to a cake, or perfect to have on a platter while company is visiting. Morning, afternoon, evening…they will be gobbled up! Just be advised – there might not be room for much else after you eat one as they are quite filling.
I would suggest hiding a few away for yourself..I know I did.
Note 1: – this recipe is adapted from the lovely baking blog Sally’s Baking Addiction
Note 2: The cupcake recipe makes about 12 large cupcakes (10 if they are extra large) and the icing makes a ton. You could easily get away with making ½ to ¾ of it. Otherwise, scoop the extra into a tupperware container and keep it in the fridge/freezer.
– ½ cup cocoa powder
– ¾ cup flour
– ½ teaspoon baking soda
– ¾ teaspoon baking powder
– ¼ teaspoon salt
– 2 eggs (room temperature – if not, just place them in a bowl of warm water for about 5-10 minutes)
– ½ cup sugar
– ½ cup brown sugar
– 1/3 cup vegetable oil
– 2 teaspoons vanilla
– ½ cup buttermilk
– 1 cup unsalted butter (room temperature)
– 5 cups icing sugar
– ¼ cup whipping cream (33%)
– 2 teaspoons vanilla
– 1 teaspoon mint flavouring (mint extract)
– crushed candy canes
Step One: Whisk cocoa, flour, baking soda, baking powder, and salt.
Step Two: In a separate bowl, whisk eggs, sugars (white and brown), oil, and vanilla. Slowly combine the ingredients by pouring half the wet into the dry, stirring, then repeating.
Step Three: Add the buttermilk, gently stir until everything is combined. Don’t over mix – I would stir for about 15-30 seconds.
Step Four: Pour the batter into lined tins. Bake at 350F for 18 minutes. Cool.
Step Five: Cream the butter on medium speed. Slowly add in the icing sugar, cream, mint flavouring, and vanilla until combined into a thick buttercream.
Step Six: Once cupcakes are completely cooled, add in your food colouring to your icing (if you want coloured icing). To make a swirl, place your piping bag into a plastic cup, then take a few large scoops of your first colour and fill half the cup (the vertical half). Next, take a few large scoops of your second colour and fill the other half of the cup (divided vertically). Secure your piping tip. As you begin to ice your cupcakes the colours will combine into a swirl. (It is much easier than it sounds/looks).
Step Seven: Top with crushed candy canes or any other decorations you might like!
Combine the cupcake ingredients to make a rich, chocolate batter. Resist the urge to eat it by the spoonful, and plop it into your cute cupcake liners.
Swirl your thick buttercream icing round and round, until each cupcake is covered.
At this point you might want to admire your hard work. Top them with crushed candy canes, or take the simpler approach and let your brilliant swirls do the talking!
Heaps and heaps of sweet luxurious buttercream.
Bites and bites of moist chocolate cake. These bad boys are devilish!
If you love these, then I know you’ll love my Chocolate mint squares!