Description
Delight in these festive Chocolate Candy Cane Cupcakes, perfect for holiday celebrations. Rich, moist chocolate cupcakes are baked to perfection and topped with a creamy cocoa peppermint frosting, finished with crushed candy canes and mini candy cane decorations for a crunchy, minty touch.
Ingredients
Cupcakes
- 2 cups (396 grams) sugar
- 1 3/4 cups (210 grams) all-purpose flour
- 3/4 cup (64 grams) Dutch-processed cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs
- 1 cup (237 ml) whole milk
- 1/2 cup (118 ml) vegetable oil
- 1 cup (237 ml) boiling water
Frosting
- 16 tablespoons (227 grams) salted butter, at cool room temperature
- 3 1/2 cups (420 grams) powdered sugar
- 1/2 cup (42 grams) cocoa powder
- 2 tablespoons (30 ml) whole milk, plus more as needed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
Decoration
- Crushed candy canes
- 24 mini candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Line two standard muffin tins with 24 decorative paper liners to prepare for baking.
- Mix Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl using electric beaters, combine the sugar, all-purpose flour, Dutch-processed cocoa, baking powder, baking soda, and fine sea salt. Mix on low speed until all ingredients are evenly incorporated.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mix. Increase to medium speed and beat until the batter is smooth and homogenous.
- Incorporate Boiling Water: Carefully pour in the boiling water and mix on low speed just until incorporated. The batter will be thin, which ensures moist cupcakes.
- Fill Muffin Cups: Divide the batter evenly among the 24 muffin cups, filling each about two-thirds full.
- Bake Cupcakes: Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
- Make Frosting: Using the whisk attachment of your stand mixer or electric beaters in a large bowl, beat the room temperature salted butter for 3 to 4 minutes until it becomes light and creamy.
- Add Remaining Frosting Ingredients: Gradually add powdered sugar and cocoa powder to the creamed butter. Mix on low to combine. Add 2 tablespoons of whole milk, vanilla extract, and peppermint extract. Beat on medium speed until the frosting is smooth and fluffy. Add additional milk if needed to reach desired consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, frost generously with the cocoa peppermint frosting using a piping bag or spatula.
- Decorate: Sprinkle crushed candy canes over the frosted cupcakes and top each with a mini candy cane for a festive presentation.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- Boiling water thins the batter but results in moist cupcakes; handle carefully when mixing.
- Use Dutch-processed cocoa for a deeper chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Bring butter to room temperature before making frosting to ensure a smooth texture.
- If frosting is too thick, add milk a teaspoon at a time until desired spreadability is achieved.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
