Merry Christmas Eve Everybody!
It’s hard to believe that it’s already the 24th of December. Every year my family hosts Christmas Eve and my sister and I are in charge of the dessert. We usually make the dessert on the cover of the December edition of Bon Appetit, but the last few years I have been very unimpressed. So I decided to change it up a little bit. Last year we did Georgetown Cupcake’s Gingerbread Cupcakes (check out December 22nd for recipe). This year we decided to combine a cupcake recipe and a frosting recipe to make a special Chocolate Peppermint Cupcake! As you know chocolate and peppermint is my favorite Christmas flavor combination!! I’ll post the recipe and photos below.
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
2 eggs, room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup cocoa powder, sifted
1. Preheat oven to 350 degrees and line a cupcake pan with 12 liners.
2. Sift together flour, baking powder, and salt on a sheet of parchment paper. Set aside.
3. In bowl of stand mixer combine butter and sugar for 3 to 5 minutes. Add eggs one at a time until well combined.
4. Add the vanilla to the milk in a large measuring cup.
5. Add 1/3 of the flour mixture followed by 1/3 of the milk mixture. Repeat until fully incorporated.
6. Add in cocoa powder.
7. Scoop into cupcake pan using and ice cream scoop.
8. Bake for 18-20 minutes.
Chocolate Ganache Filling
1/2 cup heavy cream
1 cup chocolate chips
1. Fill a medium saucepan with an inch or two of water. Then place a heatproof glass bowl on top. Add chocolate chips and heavy cream.
2. Make sure to stir constantly (chocolate CAN and WILL burn).
3. Core cupcakes and fill with ganache.
16 tablespoons (2 sticks) unsalted butter, softened
4 cups sifted powdered sugar
1 teaspoon whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon peppermint extract
1. Combine all ingredients in the bowl of the stand mixer. Mix for 3-5 minutes until it’s light and fluffy.
2. Fill piping bag and frost!
Credit to Georgetown Cupcake for the recipe.
I hope you all have a very Merry Christmas🎄