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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11 Responses to “Homemade Snickers Candy Bars”

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    1
    Shannon — October 22, 2010 at 5:23 pm

    oh no! that’s too bad he had to guess… they look awesome and i bet they taste better too!

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    2
    penniesonaplatter.com — October 22, 2010 at 5:32 pm

    I will GLADLY be your taste tester for all these candy bars! Looks great!

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    Laura — October 22, 2010 at 5:59 pm

    these look amazing!!! I want to try all three kinds 🙂 How do you think these would hold up if I gave them out as gifts a day or two after making them? Do they have to be refrigerated?

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    Fun and Fearless in Beantown — October 22, 2010 at 6:21 pm

    I kind of want to go trick or treating at your house with these candies! I got a recipe from King Arthur Flour to make Twix bars that I’m dying to try out!

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    Jen — October 22, 2010 at 9:52 pm

    Laura – I don’t know if they have to be refrigerated. I kept mine in the freezer and we snacked on them for over a week.

    Fun and Fearless – If you decide to make Twix – let me know cause I want in on that!

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    Sandra — October 23, 2010 at 12:15 am

    This is an entire blog about candy, chocolate bars, and sugary stuff? I think I have just fallen in love.
    I didn’t read down far enough in the post, I got too excited when I realized what I had stumbled upon, but i have to go back to see if you gave the Snicker’s bar recipe!

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    7
    The Small Boston Kitchen — October 23, 2010 at 3:51 pm

    I’m sooooo going trick-or-treating at your place! You are amazing with your baking skills, absolutely amazing.

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    8
    brettb734 — October 24, 2010 at 1:59 am

    Those look delicious!!!

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    Nutmeg Nanny — October 25, 2010 at 5:13 pm

    These look great! Thank you for submitting these to the ATTYC event!

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    Elina (Healthy and Sane) — October 28, 2010 at 6:41 pm

    Snickers bars are definitely my favorite candy as well and I’m trying to stay away from them due to all the junk that’s in the ingredients list. I may have to make these some day (saving the recipe!).
    Your husband is hilarious – mine would probably have the same reaction. 🙂

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    11
    Heather — November 6, 2010 at 2:00 am

    These look so yummy! 🙂 How many Kraft caramels did you use? Thanks.

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