Monday, September 12, 2011

Dark Chocolate Cupcakes with Peppermint Frosting

Recipe Review: Rich dark chocolate cupcakes with peppermint buttercream frosting.

About a month ago Kevin woke me up in the middle of the night (not exaggerating- this happened somewhere between 1am and 3am). Obviously this must have been for something really important right? No... It was to tell me that he wanted me to make dark chocolate cupcakes with peppermint frosting "Like a peppermint patty- but a cupcake." Awesomeeee- Can I go back to sleep now? He has mentioned these dream cupcakes multiple times since then, so I knew I had to make them for his birthday.

Last year I made Kevin birthday cupcakes themed for the Hartford Whalers- his favorite hockey team (that now is no longer). It was one of my early attempts at artful cupcakes, and they were cute... but not really professional looking. This year I knew I wanted to do a better job, so I made Whalers themed  cupcake toppers.


A note on cupcake toppers- I wish I could tell you that I have crafting superpowers, and that's why these turned out so well, but- Holy crap these were easy to make! And I even impressed myself with how well they turned out. People thought that they were store bought. Loveeee when that happens, its an awesome compliment. I followed these instructions from a tutorial on A couple lolly pop sticks, paper punches and a little glue gunning and I had custom Whalers cupcake toppers!

Dark Chocolate Cupcakes
adapted from
yeild: about 30-32 cupcakes

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flower
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter at room temperature
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups dark chocolate morsels
Preheat oven to 350 degrees.

In small saucepan on stove boil water. Remove from heat and add cocoa, whisking until smooth. Set aside to cool.

Sift together flour, baking soda, baking powder and salt in a medium bowl.

In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla and eggs, one at at time, mixing well after each addition. Add the flour mixture, alternating with the cocoa mixture, beating on medium low until batter is fully combined. Fold in chocolate morsels.

Bake for 18-20 minutes in cupcake pan lined with baking cups. Allow to cool before frosting.

printable recipe

For the buttercream icing I just subbed peppermint extract instead of vanilla, adding it a little bit at a time till I got the right taste. Make sure you buy peppermint extract, not just mint extract which is a mix of peppermint and spearmint so it basically tastes like toothpaste.

1 comment:

  1. Very cool & MUCH MORE professional looking than my "golf" cupcakes from Duane's birthday....but I digress...I'm not a pro.

    They look amazing, hope they tasted as good as they look!?

    xo J