#27 Chocolate Peppermint Cupcakes

Peppermint!!!! I just cant get enough of it. I've made marshmallows, bark, and of course cupcakes with this flavor. I found the loveliest cupcakes in my mom's Better Homes and Gardens Christmas Baking issue. These cupcakes had frosting in the middle and on top. They were rolled in crushed candy cane and sprinkles. The only part I didn't like was cutting the cupcake in half. So I decided to just fill the centers with frosting instead. I already had a bag of  crushed candy canes so the decorative part was taken care of.

Chocolate Cupcakes

I went with my all time favorite chocolate recipe by Martha Stewart which I used when making my marshmallow turkeys. If you've got another recipe in mind then use what you like. I also added a tablespoon of black cocoa powder that I bought on the King Arthur Flour website. This gives the cupcake a really rich chocolate flavor and makes the cupcakes really dark in color which is a nice contrast with the frosting.

Peppermint Buttercream
This should put you in a peppermint coma for sure ;)

The Goods
2sticks butter room temp
5cups powdered sugar
2 tablespoons milk
2 teaspoons peppermint extract

The How To
Beat butter on medium speed until fluffy 2-3mins. Change to a slower speed and gradually add 2 cups of powdered sugar., beating well. Beat in milk and peppermint. Gradually beat in the last 3 cups of sugar until smooth. If necessary, beat in additional milk, 1 teaspoon at a time, to make it spreading consistency.

Now fill centers and tops with frosting. You can now roll the edges in candy or sprinkles.

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#21 Chocolate Eggnog Cupcakes

I cant help it!! I've tried really hard to wait and post this after Thanksgiving, but I couldn't. Sweet potato cupcakes are still on their way, but I really wanted to post this one first. I searched high and low for a chocolate eggnog recipe and without success I went with the recipe by Annie's Eats and tweaked it a little. The frosting went amazing well with the cupcake. My only complain was that it was a little on the runny side. Not to the point it that it was sliding off the cupcake, but it definitely wasn't pipeable even after refrigerating. I did get some mixed reviews- some thought they were perfect, a few couldn't taste the rum and I got a couple who couldn't taste the eggnog. I'm curious to what others thinks so give them a shot and let me know.

Chocolate Eggnog Cupcakes
Nothing beating the smell of rum and chocolate!!!

The Goods
1/4 cup dark rum
1 1/2cups eggnog
1/4 cup veggie oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup sugar
1 1/3 cups flour-sifted
2/4 cup unsweetened cocoa powder (dutch processed)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

The How To
Preheat oven to 350degrees. In a small bowl mix together the rum, eggnog, veggie oil, apple cider vinegar, and vanilla extract.

Not looking to appetizing but keep going it gets better!

In another bowl  sift together the nutmeg, sugar, flour, cocoa powder, baking powder/soda, and salt.

Mix the dry ingredients into the wet and whisk until just combined.

Go ahead and try the batter now it's much better!

Divide evenly between prepared cupcake tin.

Bake for 18-20mins or until a toothpick inserted comes out clean and the cupcakes spring back when touched.

 Cool in the pan for 5mins then transfer to a wire rack to cool completely.

yes these are my left over blood splattered Halloween liners. Gives them a little extra pizazz;)

Now for the frosting!!!

Vanilla Nutmeg Cream cheese Frosting
I made this the night before hoping it would firm up a little bit more but it didn't. Loved how the whipping cream gave it a creamy taste, but next time I will add a little less and see it the frosting gets a little firmer.

The Goods
16oz cream cheese
4 tablespoons butter-room temp
1 cup whipping cream
2 teaspoons vanilla
 1/4 teaspoon nutmeg-(or dump to taste)
5-6 cups powdered sugar (I added like 7-8 trying to get the frosting to firm up)

The How To
Put cream cheese and butter in bowl of a stand up mixer (or a reg bowl and a hand mixer) mix on med-high until light and fluffy.

Turn down the mixer to low and slowly add milk and vanilla (I added my vanilla to my milk so there is only on thing to pour in)

Add the sugar and nutmeg

Use right away or refrigerate until needed.

I added a little extra nutmeg to the tops too.

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Coconut Snowball Cupcakes