Description
Festive and rich cupcakes topped with fluffy peppermint frosting and crushed candy canes, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup white chocolate chips
- 1 cup powdered sugar (for frosting)
- ¼ cup unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, and baking powder in another bowl.
- Add the dry mix to the creamed mixture, alternating with the milk.
- Fold in the white chocolate chips gently.
- Divide the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let them cool completely on a wire rack.
- Beat together the butter, powdered sugar, cream, and peppermint extract for the frosting.
- Frost each cupcake with the peppermint frosting and top with crushed candy canes.
Notes
Keep cupcakes in an airtight container at room temperature for up to three days. Store in the fridge for up to a week for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg