food

Chocolate Peppermint Cupcakes

These Choc Peppermint Candy Cane Cupcakes with Christmas bark and peppermint candy cane frosting are the perfect addition to any Christmas party!

food

Chocolate Peppermint Cupcakes

These Choc Peppermint Candy Cane Cupcakes with Christmas bark and peppermint candy cane frosting are the perfect addition to any Christmas party!

Ingredients

Chocolate Peppermint Cupcakes

  • 50 grams cocoa powder
  • 175 grams plain flour
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 175 milliliters milk

Chocolate Sauce

  • 1 teaspoon peppermint essence
  • Red food gel
  • 1 batch of buttercream frosting

Peppermint Bark

  • 360 grams dark cooking chocolate
  • 5 candy canes (crushed)

Steps

Chocolate Peppermint Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
  3. Add eggs and milk into a jug and whisk together well.
  4. Add milk/egg mixture to dry ingredients in a slow steady stream while the mixer is on low.
  5. Make sure you scrape down the bowl each time you add an ingredient to make sure everything's mixing well.
  6. Scoop into cupcake pan, filling about 3/4 way.
  7. Bake for 20 min.
  8. To check if they're done simply pierce the cupcake with a skewer and if they come out clean they're done.
  9. Once they're done, let them cool down completely.
  10. While the cupcakes are baking and cooling add your peppermint essence to your vanilla buttercream frosting and stir until flavored evenly.
  11. To prepare your piping bag use the blunt end of a skewer and dip it into red food dye, draw 4 lines on the inside of your piping bag going from the tip of the piping bag going up to about 3/4 of the way.
  12. Add your peppermint frosting to the bag.
  13. To finish off your cupcakes core the center using an apple corer or a sharp knife.
  14. Fill with chocolate sauce.
  15. Frost the cupcakes in a donut swirl as demonstrated in the video.
  16. Drizzle some more chocolate sauce on top and finish off with shards of peppermint bark.

Peppermint Bark

  1. Melt your dark cooking chocolate in the microwave for 20 seconds at a time, stirring each time until it's nice and smooth.
  2. Spread it out onto a flat baking sheet using a spatula or knife to get it a couple of millimeters thin.
  3. Sprinkle with an even and generous amount of crushed peppermint candy cane candy and place it in the fridge to set.
  4. Cut it up into shards using a sharp knife or by simply snapping with your fingers.
  5. Can be stored in an airtight container in the fridge for up to 2 weeks.