- CHOCOLATE CUPCAKES:
- 1 1/2 c. All-purpose Flour
- 2/3 c. Baking Cocoa
- 1 t. Baking Soda
- 1/2 t. Salt
- 1 1/2 c. Granulated Sugar
- 1 Stick Butter , room temperature
- 2 Large Eggs
- 1 t. Vanilla Extract
- 1 c. Milk
- PEPPERMINT FROSTING:
- 1 Stick Butter, room temperature
- 8 oz. Cream Cheese, room temperature
- 2 1/2 c. of Powdered Sugar, sifted
- 6 Candy Canes, finely crushed
- 1 t. Peppermint Extract
Let's make our cupcakes first! Preheat oven to 350° F. Add cupcake liners to cupcake pan. Mix flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in a large mixing bowl. Gradually mix in the flour mixture and milk. Add batter to cupcake wrappers. Bake for 18 to 20 minutes or until you can insert a toothpick in the center and it comes out clean. Let cool completely. Add a crumbled napkin to bottom of paper cups, then place cupcake on top of napkin.
Now, let's start on our frosting. Using an electric mixer on medium, mix the cream cheese and butter together until smooth. Mix in the peppermint extract. With the mixer on low, slowly add the powdered sugar. Continue adding powdered sugar to the frosting until you get your desired level of sweetness and thickness. Mix in the crushed candy canes.
After the cupcakes are placed inside the cups, frost your cupcakes to make it look like whipped cream over hot cocoa. Break off a 1 inch piece of candy cane and stick inside the frosting.
Now you have delicious Peppermint Hot Cocoa Cupcakes. Aren’t these bright and cheery Santa paper cups and reindeer napkins adorable?
NOTE: If the cupcakes are not too far down in the cup, guests should be able to easily pull out the cupcake to eat it. If not, be sure to have some spoons available to eat the cupcakes right out of the cup.
Let's make our cupcakes first! Preheat oven to 350° F. Add cupcake liners to cupcake pan. Mix flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in a large mixing bowl. Gradually mix in the flour mixture and milk. Add batter to cupcake wrappers. Bake for 18 to 20 minutes or until you can insert a toothpick in the center and it comes out clean. Let cool completely. Add a crumbled napkin to bottom of paper cups, then place cupcake on top of napkin.
Now, let's start on our frosting. Using an electric mixer on medium, mix the cream cheese and butter together until smooth. Mix in the peppermint extract. With the mixer on low, slowly add the powdered sugar. Continue adding powdered sugar to the frosting until you get your desired level of sweetness and thickness. Mix in the crushed candy canes.
After the cupcakes are placed inside the cups, frost your cupcakes to make it look like whipped cream over hot cocoa. Break off a 1 inch piece of candy cane and stick inside the frosting.
Now you have delicious Peppermint Hot Cocoa Cupcakes. Aren’t these bright and cheery Santa paper cups and reindeer napkins adorable?
NOTE: If the cupcakes are not too far down in the cup, guests should be able to easily pull out the cupcake to eat it. If not, be sure to have some spoons available to eat the cupcakes right out of the cup.
