23 December 2009

Candy Cane Chocolate Cupcakes

I love cupcakes. They are my favorite thing in the whole world to bake. The inspiration for these came from a Mint Chocolate Cake my future mother-and-law made last Christmas. I took the recipe and cupcake-a-fied them. They are delightful and perfect for my work Holiday Party this evening!

Candy Cane Chocolate Cupcakes
Makes 36 cupcakes


  • 1 1/2 cup semisweet chocolate morsels
  • 1 stick (1/2 cup) butter, softened
  • 1 (16oz) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 (8oz) container sour cream
  • 1 cup hot water
  • 2 tsps vanilla extract
  1. Preheat oven to 350 degrees and line 3 cupcake tins with cupcake liners
  2. Sift together flour, baking soda, and salt
  3. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended
  4. Add eggs, 1 at a time, beating just until blended after each addition
  5. Melt semisweet chocolate morsels in a microwave-safe bowl at high for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth
  6. Add melted chocolate, beating just until blended
  7. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture
  8. Beat at low speed just until blended after each addition
  9. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended
  10. Stir in vanilla
  11. Bake for 20 minutes at 350 degrees or until toothpick inserted comes out clean
  12. Cool in pan for 5 minutes, finish cooling on wire rack
Peppermint Butter Cream Frosting
  • 1 stick (1/2 cup) butter, softened
  • 1 (16oz) packages powdered sugar
  • 1/3 cup milk
  • 1 tbsp vanilla extract
  • 1/4 tsp peppermint oil (or substitute 1 tsp peppermint extract)
  1. Beat butter at medium speed with an electric mixer until creamy
  2. Gradually add powdered sugar alternately with milk
  3. Beating at low speed until blended after each addition
  4. Stir in vanilla extract and peppermint oil
Chocolate Ganache Frosting
  • 1 (12oz) package semisweet chocolate morsels
  • 1/2 cup whipping cream
  • 3 tbsp butter
  1. Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at medium (50% power) for 2 1/2 to 3 minutes or until chocolate begins to melt
  2. Whisk until chocolate melts and mixture is smooth
  3. Whisk in butter; let stand 20 minutes
  4. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks
  1. Scoop peppermint frosting into a large ziplock bag
  2. Use a pairing knife to cut a small circle in the top of one of your cupcakes. Angle the knife toward the center of the cupcake, so a small cone of cake can be removed. Do not throw this away
  3. Take the bag of peppermint frosting and clip away a very small piece of one corner of the bag
  4. Pipe a small amount of peppermint frosting into the center of the cupcake
  5. Replace the removed piece of cake to cover the peppermint frosting
  6. Repeat for all cupcakes
  7. Frost the top of each cupcake with Chocolate Ganache frosting
Finishing Touches
  • 3 Peppermint Candy Canes
  • Place 3 candy canes in a large plastic bag.
  • Using a rolling pin, beat candy canes till they are practically dust
  • Sprinkle each cupcake with crushed candy canes

1 comment:

  1. i dont really like chocolate, but these sound kind of delicious. last week i had a cookie with candy cane broken into it - it was DELISH



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