Chocolate Peppermint Swirl Cupcakes
Ingredients
The Cupcakes
-
1¾
cups
all-purpose flour
-
2
cups
sugar
-
¾
cup
unsweetened cocoa powder
-
1½
teaspoons
baking powder
-
1½
teaspoons
baking soda
-
1
teaspoon
salt
-
2
large
eggs, room temperature
-
1
cup
buttermilk
-
½
cup
vegetable oil
-
2
teaspoons
vanilla extract
-
1
cup
coffee water
The Peppermint Swirl
-
15-18
pieces
peppermints
-
2
tablespoons
corn syrup
The Frosting
-
3
cups
powdered sugar, sifted
-
8
oz
unsalted butter, room temperature
-
1
teaspoon
vanilla
-
1
pinch
salt
-
3-6
tablespoons
milk
Garnish
-
to taste
chopped peppermints
Instructions
- Chop the peppermints and melt them with corn syrup over medium-high heat, stirring continuously.
- Preheat the oven to 350°F and line 30 cupcake tins with liners.
- Mix all dry ingredients for the cupcakes together until incorporated.
- Add eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients and stir.
- Gradually add the coffee water to the mixture, avoiding splashes.
- Incorporate the peppermint swirl or peppermint extract into the batter.
- Pour the batter into the cupcake liners and bake for 22 minutes.
- Allow the cupcakes to cool for 3 minutes before transferring them to a wire rack.
- For the frosting, mix unsalted butter, salt, and vanilla until smooth.
- Gradually add powdered sugar and then milk until the frosting is fluffy and white.
- Pipe the frosting onto the cooled cupcakes and sprinkle with chopped peppermints.
Nutrition Facts (estimated)
Servings
30 servings
Calories
211
Total fat
11g
Total carbohydrates
31g
Total protein
1g
Sodium
128mg
Cholesterol
28mg
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