Peppermint Fudge Cupcakes

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 21 cupcakes

Recipe photo

These moist, dark chocolate cupcakes sport a crown of peppermint icing, perfect for the holidays, and birthday celebrations. Garnish them with colorful sugar decorations or a sprinkle of crushed peppermint candies, if desired.

Peppermint Fudge Cupcakes

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 21 cupcakes
Published: 11/12/2010

Ingredients

Cupcakes

Icing

  • 4 cups confectioners' sugar
  • pinch of salt
  • 1/3 cup heavy or whipping cream
  • 1 to 2 drops peppermint oil, or peppermint extract to taste

Tips from our bakers

  • Don't want to buy heavy cream just for this icing? Use milk instead; start with 1/4 cup, and drizzle in just enough extra to make a spreadable icing.

Directions

see this recipe's blog »

1) To make the cupcakes: Line two muffin or cupcake pans with papers, and lightly grease the papers. If you only have one pan, you'll need to bake in shifts. Preheat the oven to 350°F.

2) Melt the butter; stir in the cocoa and hot water.

3) In a separate bowl, combine the flour, sugar, baking soda, espresso powder, and salt.

4) Blend the buttermilk or yogurt, eggs, and vanilla. Pour the cocoa mixture and the yogurt mixture over the dry ingredients, beating till smooth.

5) Pour a scant 1/4 cup of batter into each cup; a level muffin scoop works well here. Bake the cupcakes for 23 to 25 minutes, or until a cake tester or toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove them from the oven and cool on a rack.

6) To make the icing: Sift the confectioners' sugar into a bowl, and stir in the cream. Mix till smooth. Add peppermint oil or extract to taste.

7) Spread the icing over the cooled cupcakes. Garnish with crushed peppermint candies, if desired. Or center a pressed-sugar holiday decoration atop each cake.

Yield: 21 cupcakes.

Reviews

1
  • star rating 12/22/2012
  • sugarjo from KAF Community
  • I also substituted sour cream for yogurt with good result. I made mini cupcakes instead. I had to thin the frosting out a lot more to get it spreading which was no problem. Today I am making this into a regular cake. I hope it works! Any tips or baking time or volume or if I need to double the recipe?
  • star rating 06/30/2012
  • Talesbylky@aol.com from KAF Community
  • loved this. used it in my mini cupcake baker. I swapped out sour cream for the buttermilk and it tastes great. Also added KAF cake enhancer.
  • star rating 01/08/2011
  • Janet from Lebanon, NH
  • This was wonderful! I adjusted the frosting. It is great after a heavy meal for the relief of digestion!
  • star rating 12/06/2010
  • ginamcneal from KAF Community
  • I normally love your recipes, but this one disappointed. The cakes were dry, and even my kids disliked the icing, which was a lot like toothpaste in taste and texture.
    I'm sorry to hear this recipe wasn't to your liking. Give the bakers a call at 802-649-3717 anytime. - kelsey
  • star rating 11/26/2010
  • skmorrison from KAF Community
  • Wonderful! The blog post for this recipe "forced" me to double up on cupcake duty for Thanksgiving. The cake is moist with just the right amount of chocolate. The frosting is delicious (I use 1/4 tsp peppermint extract). I didn't quite follow the frosting recipe (which I won't repeat!). I only used 2 c sugar (plus more to thicken), so the frosting was bit thin. It was still pretty and tasty, just a bit more like a thick glaze. They flew off the plate after dinner. I will definitely make these again.
1
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