Recipe Image

Chocolate Peppermint Cupcakes

  • Beginner
  • 12 Cupcakes
  • 30 min
Baking Success Or Baking Mess

Ingredients

Cupcake batter
½ cup all-purpose flour
2 tablespoons Fleischmann's® Baking Powder
¼ cup cocoa powder
¼ tsp salt
2 Twining’s® Peppermint tea bags, loose tea only
1/4 cup Mazola® Vegetable Oil
¼ cup chocolate chips
½ cup unsalted butter, room temperature
¾ cup brown sugar
2 eggs, room temperature
½ cup whole milk
Peppermint Cream Cheese Frosting
¼ cup unsalted butter, room temperature
½ cup cream cheese, room temperature
1 cup icing sugar
1 teaspoon peppermint extract
Equipment
12 cup Cupcake pan
Cupcake liners
Electric mixer
Piping bag and decorating tip

Instructions

Preheat oven to 350° F.

Line cupcake pan with 12 paper liners.


Sift together flour, baking powder, cocoa powder, salt and

loose tea in a bowl.


In a microwave safe bowl add the oil and chocolate

chips. Microwave on high for 15 seconds,

stir, microwave another 15 seconds, then continue to stir until all the

chocolate chips have melted, set aside to cool.


In a separate bowl combine butter and sugar, beat on medium

speed for 2 minutes or until pale and fluffy. Add eggs one at a time, beating

well after each addition, stir in melted chocolate. With the mixer on low speed, add in a bit of

the flour mixture and then half of the milk, alternating additions until well blended.


Portion batter into baking cups, filling each ¾ full. Bake

for 20 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and transfer to a cooling rack. Cool completely prior to

frosting.


To make the cream cheese frosting, beat

the butter until light and fluffy, add in the cream cheese and continue to beat

until smooth, slowly add the icing sugar and peppermint extract. Do not over beat, just until it is smooth and

holds it shape, add additional icing sugar if needed. Fill a piping bag fitted

with your favourite decorating tip and swirl the top of each cupcake. Best eaten same

day or within three days. Store leftovers

in the fridge in an airtight container; allow to come to room temperature

before serving.


**TIP** You can try adding a couple drops

of green food colouring in frosting for more colourful cupcakes!


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