Chocolate Peppermint Cupcakes

These are the second cupcakes that I took to our holiday potluck (and my second Cupcake Hero entry). They consist of a chocolate cupcake, white chocolate peppermint ganache filling, and peppermint Swiss meringue buttercream. They were delicious and in fact one person at the potluck said it was the best cupcake he’d ever had in his entire life. I think that’s a good compliment! This chocolate cupcake recipe could possibly be my new go-to chocolate cupcake recipe.. It comes together very easily and the addition of the coffee rounds out the chocolate flavor very well. I made a half batch and got 12 cupcakes. I scaled down the frosting recipe to 3/4 of the original recipe and it made the right amount of frosting for my 12 cupcakes (I put a lot on each one).

I got inspiration for these cupcakes from Fields of Cake and Other Good Stuff. I saw these in my Google Reader and knew I had to try them. They definitely did not disappoint. To make the stripes in the frosting, I painted the inside of the piping bag, similar to how I did for the Peppermint Chocolate Meringue Cookies. I also made my filling the day before I filled the cupcakes, so all of the candy canes dissolved and mixed completely into the white chocolate.

Dark Chocolate Cake – from Allrecipes.com – makes 24 cupcakes
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes (for the cupcakes, I baked them about 22 minutes), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

White Chocolate Peppermint Ganache – from Fields of Cake and Other Good Things
14 ounces white chocolate chopped into 1/4 inch pieces (best you can afford…look for cocoa butter in the ingredients)
2/3 cup heavy cream
8 candy canes crushed

Place white chocolate in medium heat proof bowl. Heat heavy cream in small pot until ALMOST to a boil, immediately pour over the chocolate. Allow to sit for 5 minutes then stir until smooth. Allow to cool. When it has cooled, add the crushed candy canes and fold in.

If you want it to be crunchy, use within the day. If you want it to have some liquid pockets allow it to age a day or two (in the fridge of course). You can bring it back to room temperature before using again.

Mint Swiss Meringue Buttercream – from How to Eat a Cupcake
4 egg whites
1 1/4 cup granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 teaspoons peppermint extract (more if you like it really minty)
1/2 teaspoon vanilla extract

Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).

Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 8 minutes (It’s very important to beat it for the whole 8 minutes).

Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)

Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

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14 Responses to “Cranberry White Chocolate Cupcakes”

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    1
    theblogisthenewblack — October 25, 2010 at 11:22 am

    Yum! And festive… I’m glad there’s another Boston blogger out there that loves making cupcakes as much as I do!!!! 🙂

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    2
    Lauren — October 25, 2010 at 12:04 pm

    These cupcakes look amazing!! I love white chocolate, and the tart cranberry flavor sounds like a fantastic accompaniment :).

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    3
    Fun and Fearless in Beantown — October 25, 2010 at 12:30 pm

    While I adore pumpkin, I think it is great that you did something different from the norm. The cranberry sauce filling looks really good!

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    4
    Carrie — October 25, 2010 at 12:59 pm

    These look great! I have some cranberries I have been debating what to make.

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    5
    We Are Not Martha — October 25, 2010 at 1:13 pm

    These are so beautiful! I love the idea of white chocolate cupcakes…. and cranberry sounds just perfect. Yum!

    Sues

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    6
    Dani — October 25, 2010 at 3:16 pm

    They’re beautiful and sound amazing!!

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    7
    Aimee — October 25, 2010 at 4:10 pm

    Those look delicious! Love the flecks of color, and it is nice to step outside of pumpkin paradise once in awhile. Yum!

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    8
    Nutmeg Nanny — October 25, 2010 at 5:08 pm

    These look amazing! I like that you did a recipe with cranberries…delicious! I have two frozen bags in my freezer calling my name 🙂

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    9
    Rachel @ The Avid Appetite — October 25, 2010 at 5:41 pm

    What a great idea! I love this flavor combination. I agree that this is the best way to fill a cupcake…I’ve used it a few times now!

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    10
    Megan — October 25, 2010 at 6:28 pm

    These cupcakes look gorgeous! Now I want to order Fiori di Sicilia from KAF. I did so good not letting myself buy it when we were there!

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    11
    Evan @swEEts — October 26, 2010 at 1:27 am

    How fun! These cupcakes look delicious.. I don’t know why but I would have never thought about cranberry and cupcakes!?

  12. #
    12
    Shannon — October 26, 2010 at 10:02 pm

    these sound fabulous, love the flavor combo!!

  13. #
    13
    Cara — October 26, 2010 at 10:25 pm

    Great pics! These sound delicious 🙂

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    14
    Gia — November 25, 2014 at 7:43 pm

    For some reason I am not seeing the recipes for the cranberry filling or mousse. Can you help me find them? Thank you!

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