Receta Peppermint Chocolate Cupcakes #ChristmasWeek #Freund
Welcome to Day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
I'm kind of weird about peppermint. It doesn't sound good to me, then I take a bite of something minty and I can't stop eating it. When I thought about what kind of Christmas cupcake to make, I wasn't so sure peppermint would be the best flavor, but it's so festive (am I right?) that I couldn't resist. Let me tell you this: BEST decision I've made all week. Maybe it's the chocolate, or maybe it's the buttercream...I dunno..but I really liked how these turned out. I think you will, too.
- Peppermint Chocolate Cupcakes
- Cupcake Ingredients:1 egg
- 2/3 c. vegetable oil1 tsp. vanilla
- 1 c. buttermilk2 c. flour
- 1 3/4 c. sugar
- 1/2 c. cocoa (use the dark version, if preferred)
- 1 tsp. salt
- 1 tbsp. baking soda
- 1 c. hot coffee
- Frosting Ingredients:
- 4 tablespoons all-purpose flour1 cup milk1 cup butter, softened 1 cup white sugar 1 teaspoon peppermint extract
- red food coloring
crushed candy canes or peppermint baking bits for garnish
Preheat oven to 350 degrees F. Line muffin pans with paper liners (about 30).
Combine egg, oil, vanilla and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Batter will be thin.
Fill the muffin cups about 2/3 full. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely.
For buttercream, whisk the flour and the milk in a small saucepan until smooth. Place over medium heat and cook until thick and bubbly, whisking the entire time. Place thickened mixture in a small bowl and cover with plastic wrap and cool to room temperature (or chill until ready to use).
In the bowl of a stand mixer, combine the butter and the sugar. Beat at high speed for several minutes, scraping the sides of the bowl occasionally. Add the cooled flour mixture and the peppermint extract. Continue to beat until the mixture is fluffy and smooth. Add a few drops of red food coloring until the color is to your liking (I went with hot pink). Fit a pastry bag with a star tip and fill with the frosting. Pipe the buttercream on each cupcake; garnish with crushed candy canes or peppermint baking bits.
Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs! To enter to win one of FIVE different Freund gift certificates, read the details and use the Rafflecopter below!
a Rafflecopter giveaway
***Disclaimer: This giveaway is being provided by Freund Container Supply. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***