Hot Chocolate Cupcakes with Candy Cane Buttercream
Candy canes were originally created in the 17th century in Germany as a way to keep children quiet during long church services.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Hot Chocolate Cupcakes with Candy Cane Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
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In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
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Gradually add the hot water to the batter, mixing until smooth.
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Fill each cupcake liner about 2/3 full with the batter.
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Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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In a separate mixing bowl, beat the unsalted butter until creamy.
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Gradually add the powdered sugar and beat until light and fluffy.
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Mix in the peppermint extract.
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Pipe or spread the candy cane buttercream onto the cooled cupcakes.
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Sprinkle crushed candy canes on top for decoration.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
