Chocolate Cupcakes With Peppermint Frosting Recipe

Name: Chocolate Cupcakes With Peppermint Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 cup packed brown sugar; 6 tablespoons butter, softened; 2 large eggs; 1 1/4 cups all-purpose flour (about 5 1/2 ounces); 1/2 cup unsweetened cocoa; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup low-fat buttermilk; 1 teaspoon vanilla extract; Peppermint Frosting:; 2 cups powdered sugar; 1/2 cup (4 ounces) tub-style light cream cheese; 1/8 teaspoon peppermint extract; 16 hard peppermint candies, finely crushed (about 1/3 cup)

Servings: persons

Cupcakes:
1 cup packed brown sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
Peppermint Frosting:
2 cups powdered sugar
1/2 cup (4 ounces) tub-style light cream cheese
1/8 teaspoon peppermint extract
16 hard peppermint candies, finely crushed (about 1/3 cup)

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
3
Spoon batter into 18 muffin cups lined with paper liners. Bake at 350u00b0 for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4
To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.

1259

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cupcakes:, 1 cup packed brown sugar, 6 tablespoons butter, softened, 2 large eggs, and more.

Yes, Chocolate Cupcakes With Peppermint Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Peppermint Frosting

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