Peppermint Chocolate Cupcakes

peppermint chocolate cupcakesIf you need a last minute, quick and super easy dessert for Christmas Eve or Day… I’ve got you covered!!  This chocolate cake recipe is by far my FAVORITE.  It’s super moist, fluffy, and SO SO SO good.  Normally, I would’ve made some type of buttercream icing, but I forgot to buy powdered sugar on my grocery run and didn’t have a stash in my pantry.  SO…. I made a yummy chocolate ganache and to make these cupcakes a little more Christmasy, I crushed up some candy canes and used as a garnish!  Hello, Christmas Cupcakes!

I made mini cupcakes…well, because they’re my favorite.  But you can use this cake recipe to make regular size cupcakes OR 2 – 8 inch cake pans.  If you make a cake, use the icing recipe attached to my recipe below!  If you make regular size cupcakes, you may need a little more ganache.  I haven’t tested how much ganache you’ll need for regular size.  ❤

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Peppermint Chocolate Cupcakes

  • Servings: 65 mini cupcakes or 30 regular size cupcakes
  • Print

A last minute dessert that won't keep in the kitchen all day...that everyone will LOVE!!!

Ingredients:

  • My Chocolate Cake recipe
  • Chocolate Ganache:
  • 1 cup enjoy life chocolate chips
  • 1/4 cup canned (full fat) coconut milk
  • 2 tbsp organic canola oil
  • pinch of salt
  • 1/2 tsp peppermint extract
  • crushed candy canes, optional

Icing Ingredients for 2 – 8 inch cake pans:

  • 2 – 4oz stick soy-free Earth Balance, softened
  • 7 – 8 cups organic powdered sugar
  • A pinch of kosher salt
  • 1 tsp vanilla extract
  • 1/4 cup almond milk (maybe a little more depending on how you like the consistency of your icing)

Directions:

  1. Follow the cake directions in the above link.  Let the cupcakes cool completely before icing.  If you’re making a cake with this recipe, bake the cake for 25 – 30 minutes or until a tooth pick comes out clean.
  2. For the Ganache:  Add the chocolate chips to a double boiler on medium-low heat.  (I like to cook them low and slow so the chocolate doesn’t burn.) Once the chocolate starts to melt, add the coconut milk and oil.
  3. Once the chocolate has completely melted, take the chocolate off the heat and add the peppermint extract.  While you’re icing the cupcakes, you can keep the ganache on low heat so it doesn’t get hard.  Use a spoon or dip the cupcakes into the ganache to cover the tops of each cupcake.
  4. Garnish with crushed candy canes and EAT!!!
  5. If you’re making the icing for a cake:  Use a hand mixer or standing mixer and beat the butter until smooth.  Slowly, add the powdered sugar alternating with the milk.  Add a pinch of salt and a little vanilla and you should be good to go!  If the icing is too thick for your liking, add a little more milk 1 tbsp at a time until you get the right consistency.

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