Peppermint Twist Cupcakes Recipe…Merry Christmas

Peppermint Twist cupcakes…Merry Christmas!

Now I know there are many of you out there who have seen this recipe. I know it’s kind of cheating, but it IS from quite a while ago, it IS delicious, and it IS quite festive.  I mean, Santa would LOVE to see THESE waiting for him!

Merry Christmas, Happy Hanukkah and Happy Holidays!!

Dark Chocolate Cupcakes
(adapted from a recipe by mkecupcakequeen on Allrecipes, she rocks!)

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 cup cooled, strong coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt.
3. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir like crazy until smooth.. Spoon the batter into the prepared cups, dividing evenly.Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan set over a wire rack.

Candy Cane White Chocolate Ganache

• 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

1. 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.
2. If you want it to be crunchy, use within the day. If you want it to have some liquid pockets (it’s yummy) allow it to age a day or two. (in the fridge of course) You can bring it back to room temperature before using again.

Peppermint Twist Buttercream

• 1 lb. unsalted butter (softened)
• 1-3 oz pkg. white chocolate instant pudding mix
• 1/2 cup heavy cream
• 1 tsp. peppermint extract
• 1/2 cup (or more to suit your tastes) powdered sugar

1. In mixer set on medium speed, beat the butter until smooth and silky. Turn the speed to low and add the pudding mix, when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Turn speed back down to low and add peppermint extract and powdered sugar, if this isn’t sweet enough more for you, add just a bit more, beat again then taste. Repeat until it is perfect for you.  When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Bring back down to low speed and beat for a while that way to get rid of air bubbles.

And for all those curious HOW to get the good stuff in the center…just cut a cone shape out of the top, fill the cup you have just made and place the cone of cake back on top…sometimes if I want extra filling I will tear a bit of cake off of the cone to fit more filling in.

****Update****

I have had several questions about the swirl… Before filling your piping bag with deliciously creamy buttercream, paint 3 stripes of red gel food coloring inside of the bag, then fill with your buttercream, THAT is how I got the swirls. Have fun!

Well, there you have it sweet readers. My first of hopefully many entries this month. Let me know what you think! Be good sweet readers…..but not too good 🙂