I love peppermint! And chocolate! So this sounds delicious. I'll be posting soon about some cupcakes I bought on Etsy, the best one of which was a chocolate peppermint one (with a real little peppermint on top). But first, here's a recipe for you, from Southern Living:
Chocolate-Peppermint Candy Cupcakes
Yield
Makes 36 cupcakes
Ingredients
* Chocolate Velvet Cake Batter (see below)
* 1 (12-ounce) package white chocolate morsels
* 1/2 cup crushed peppermint candy canes
* Vanilla Buttercream Frosting (see below)
Place 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
Chocolate Velvet Cake Batter
Yield
Makes about 8 1/2 cups
Ingredients
* 1 1/2 cups semisweet chocolate morsels
* 1/2 cup butter, softened
* 1 (16-ounce) package light brown sugar
* 3 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) container sour cream
* 1 cup hot water
* 2 teaspoons vanilla extract
Preparation
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.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Vanilla Buttercream Frosting
Yield
Makes about 6 cups
Ingredients
* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar
* 2/3 cup milk
* 1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.
Bourbon Buttercream Frosting: Substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.
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