If you want to have a little glimpse of the thoughts that go through my head when writing one of these posts, I can tell you that there is usually an internal debate on what to title a recipe. Honestly, I sat here for about 15 minutes deciding if I should instead name these Chocolate Candy Cane Cupcakes for a simpler heading. But, reason won out with the fact that there are no candy canes in the actual cupcakes. They are just regular (but delicious!) chocolate cupcakes with all of the peppermint flavor in the (to-die-for) buttercream frosting.
Funny that I should characterize the frosting as “to-die-for.” If anyone knows me well, they know I do not love the chocolate/peppermint combination. Leave the minty flavors for my toothpaste, chewing gum and holiday tea please. Do NOT ruin my chocolate! 😉 But, with white chocolate added into the buttercream, the peppermint flavor becomes so subtle that it actually is a refreshing delight! Yes, even mixed with the chocolate cupcakes.
I was very pleased with how the chocolate cupcakes turned out. What attracted me to this recipe was the added tablespoons of coffee brew, knowing that it enhances the chocolate flavor. They were also moist and perfectly puffed for a beautiful presentation. Both the cupcakes and frosting are easy to prepare, so I’ll be keeping them as “go to” recipes (easily keeping out the peppermint extract flavoring.)
You can see from the photos that I decorated them a few different ways. Initially, I tried the swirl method of painting red food coloring into the pastry bag before adding the frosting, however, the two cupcakes above were the only ones that turned out right. I finished the rest with decorations of these very cute candy cane sprinkles…
and holly sprinkles…
…both given to me by Karen’s Cookies when ordering another one of their products. This post is in no way sponsored by Karen’s Cookies. I just love to share my good experiences and recommendations when possible. It was a super cool surprise to see an extra sample of another product with my orders!
Hope you enjoy these cupcakes as much as I do!
- 12 tablespoons unsalted butter , at room temperature
- 2/3 cup sugar
- 2/3 cup light brown sugar , packed
- 2 extra-large or jumbo eggs , at room temperature
- 2 teaspoons vanilla
- 1 cup buttermilk , shaken, at room temperature
- 1/2 cup sour cream , at room temperature
- 2 tablespoons brewed coffee
- 1 3/4 cups flour
- 1 cup good cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 cups butter , at room temperature
- 4 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 8 ounces white chocolate bar , melted and cooled to lukewarm
- 1 to 2 teaspoons peppermint extract (I used 1 1/2 teaspoons)
- Red food coloring (optional)
- Sprinkles (optional)
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Preheat oven to 350 degrees F. Line cupcakes pans with paper liners. Set an oven rack to the middle position of the oven.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until combined. Increase speed to high and beat until light and fluffy, approximately 5 minutes. Lower the speed back to medium and add the eggs one at a time. Mix in the vanilla.
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In a separate small bowl, whisk together the buttermilk, sour cream and coffee; set aside. Using another medium sized bowl, sift together the flour, cocoa powder, baking soda and salt. Turn the mixer to low speed and alternately add the buttermilk mixture and the flour mixture to the creamed butter in thirds, starting and ending with the flour mixture. Mix only until blended, then use a rubber spatula to fold the batter and ensure no flour pockets remain.
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Divide the batter evenly among the cupcake pans. Bake in the middle of the oven for 20 to 25 minutes (20 minutes was perfect for me.) Cool for 10 minutes in the pan, then remove and allow to completely cool before frosting.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the powdered sugar, salt and butter until light and fluffy. Beat in the white chocolate until combined. Stir in the peppermint flavoring to your taste. Whip until the frosting reaches your desired consistency (*see recipe note below).
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If desired, color with red food coloring. Scoop frosting into pastry bag fitted with a Wilton 1M star tip and pipe frosting onto the cupcakes. Optional: Decorate with candy cane sprinkles.
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*Recipe Note: The original recipe calls for 3 to 4 tablespoons heavy cream in order to reach the desired frosting consistency. I didn’t need it, and therefore saved myself from having to open a package of whipping cream only to use up a tablespoon or two.
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Source: Chocolate Cupcake recipe adapted from Ina Garten via The Food Network, Candy Cane Buttercream Frosting adapted from Peanut Butter and Julie
Katie Tabor says
December 22, 2010 at 4:12 AMThey are so cute! You did a great job and I am sure they are as delicious as they look!
KeepItSweet says
December 22, 2010 at 5:36 AMlove the way the first version looks with the red food coloring, so pretty!
Angie Landon says
December 22, 2010 at 8:29 AMThese look so yummy. I wonder if they would work at high altitude.
Melissa @ Made in Melissa's Kitchen says
December 22, 2010 at 6:12 PMBeautiful cupcakes! Especially the first one, I have never been able to get the two-tone swirl so pretty like that!
Geni - Sweet and Crumby says
December 23, 2010 at 7:21 AMTHANK YOU! I am bringing dessert to a party tonight and kept thinking that I wanted to bring a festive peppermint cupcake, but all the buttercreams I had tried with peppermint tasted like toothpaste! 😉 White chocolate sounds like the PERFECT addition. Happy holidays.
Tiffany says
December 23, 2010 at 7:35 AMThe frosting sounds good! And I love the sprinkles, so cute.
marla says
December 23, 2010 at 11:07 AMPerfect Christmas cupcakes!! Happy Holidays 🙂
Melissa says
December 24, 2010 at 1:36 AMIt’s. So. Beautiful!! And I can’t want to make this. It’s 1:35 a.m, I should have been in bed hours ago, and I have to get up early. Yet, here I am seriously contemplating making this tonight for a Christmas party tomorrow!!! :o)
Jenn@eatcakefordinner says
December 26, 2010 at 7:31 PMI love those candy cane sprinkles. Funny you don’t care for chocolate and peppermint together, because I love it! I have never had white chocolate in my peppermint buttercream, but I can’t wait to try it. Sounds like a great combo.
Pretty. Good. Food. says
December 27, 2010 at 6:12 PMThat frosting makes me happy :)Gorgeous photos!!
CarolAnn says
December 30, 2010 at 9:58 AMThis is the best frosting I have ever tasted – really wish I could have covered my wedding cake in it! DELICIOUS!
Carrie Moe says
January 1, 2011 at 12:09 AMThese look delish! May I ask what kind of cocoa powder you use? I can never seem to get my chocolate cakes/cupcakes to come out right!
Pennies on a Platter says
January 1, 2011 at 8:50 AMHi Carrie,
I really like this Premium Cocoa I use from SACO foods. It’s available in the grocery store and a blend of natural and Dutched cocoa.
– Nikki
Julie says
January 1, 2011 at 6:31 PMI made these for Christmas and people raved about them. This frosting is simply divine…It is an outrageously delicious cupcake and frosting……Love this recipe and will make it again for sure.
Amy Pike says
September 13, 2011 at 5:17 AMI know this comment is ridiculously late.
These look soo good and I want to try them, but I really really hate the taste of coffee or mocha. Does the brewed coffee in this give them a hint of mocha? Would you suggest just leaving it out, or should I replace it with something else?
Thanks!
Nikki says
September 13, 2011 at 7:16 AMHi Amy,
I can’t taste the coffee in it. Coffee/espresso is added sometimes only to enhance the flavor of chocolate. But, if you are extremely sensitive to the taste of the coffee, it is possible that even though I can’t taste it, you still will. I would try it with the coffee, first, since it’s only 2 Tablespoons. Otherwise, just substitute with an equal amount of water. 🙂
Ashley says
December 23, 2011 at 1:15 PMI stumbled upon this recipe and thought I should try it. I just finished making them and they are perfect. I always have a little trouble with frosting and the buttercream is spectacular. 1 tsp of peppermint extract and it was enough to taste it but didn’t overwhelm the cupcake, great recipe.
Nikki says
December 23, 2011 at 2:21 PMThanks, Ashley! Really glad you enjoyed these cupcakes. 🙂
alyssa says
November 16, 2012 at 4:49 AMthis looks good how much frosting does this yeld i need to pipe this onto 48 cupcakes
Nikki says
November 16, 2012 at 9:09 AMHi Alyssa, It will depend on how much frosting you put on each cupake, but I would probably double the recipe.
Nikki says
November 16, 2012 at 9:09 AMHi Alyssa, It will depend on how much frosting you put on each cupcake, but I would probably double the recipe.
alyssa says
November 16, 2012 at 2:09 PMthanks for the reply wanted to let you know that the reicpie was enough to pipe all but 2 cupcakes out of my 4 dozen and it tasted really yummy 2
Nikki says
November 16, 2012 at 2:39 PMGreat! Thanks for letting me know! 🙂 Glad you like them, too.
Vera Zecevic – Cupcakes Garden says
November 22, 2012 at 4:26 PMThese cupcakes look beautiful. I’m delighted with them, with candy cane frosting and others with sprinkles decoration, too. I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.
tehreem says
November 2, 2016 at 10:53 PMReally mouthwatering cup cakes i really try this on Christmas thanks for sharing yummy recipes.