A chocolate cupcake with a swirl of white chocolate peppermint frosting on top!
So am I allowed to share one more peppermint recipe with you? Boy I hope so.
I actually made these cupcakes a couple years ago, however I felt it was time to make them again and give them the photo credit they deserve.
This is the old photograph…
Oh hello blurry ugly yellow photography. I mean which would you rather eat? In the past couple years I have come a long way in terms of photography! All I can say is it takes a lot of practice! Practice! Practice! Practice!
But then again, what doesn’t?
These cupcakes the first time I made them I absolutely fell in love. Of course it was the frosting that had me swooning. The white chocolate and mint together. Um, perfection. And the pretty swirled colors? How could you not eat one?
Or two. Or three. It’s the holidays, right? Resolutions can come later.
So let’s talk cupcakes shall we and break this recipe down:
- All purpose flour– measured correctly! I can’t stress that enough. Don’t over-measure your flour. Too much flour can result in a dense cupcake as opposed to a nice light fluffy one. Measuring your flour wrong is one of the most common baking mistakes. You want to use what’s called the “spoon and level” method. You want to use a spoon and scoop the flour into your measuring cup. Don’t just scoop the flour directly into your measuring cup. This can result in a major over-measurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour.
- Boiling water– the addition of boiling water keeps these super moist. (forgive me if you hate this word). But it does, it keeps them super…well you get the idea. Let’s just say these cupcakes are awesome.
- Baking soda and baking powder– yes both. And make sure both are fresh! If you’re not sure you can do a quick check. For baking powder, put a 1/2 teaspoon in a small bowl and 3 Tablespoons of warm water (it needs heat to activate it). Give it a stir. It should bubble up moderately. If not, throw it out. Same for baking soda- but test it with 3 Tablespoons of vinegar (it needs an acid). This should bubble up rapidly. Want to know more on the matter? Here is a great blog post on the difference. Go ahead and nerd yourself out. I’ll wait right here. Ok, are you back?? Great moving on…
- Swirly twirly frosting– what’s not to love right? And yes, you too can have perfect swirls of buttercream atop your perfectly chocolate cupcakes! (I sounded like an infomercial, right there , didn’t I?) But the easiest way to achieve cupcake greatness? Here’s how…after you make your frosting, separate it into two bowls, coloring one pinky/red. Then fill two separate pastry bags (no tip). Then in a larger pastry bag (with your tip) place those two separate bags side by side inside the larger one. Just be sure to snip the ends off each before placing them inside. You with me so far? You might find you filled them too full to fit (totally guilty of this myself) and you may need to squish some out before proceeding on. And now with both inside the larger bag, go ahead and swirl your frosting on! It’s so easy, and you end up with a perfect two toned frosting swirl!
And that’s it! Time to take a bite!
If you make these cupcakes, snap a photo, just include the #bostongirlbakes so I can see it!
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Chocolate cupcakes with White chocolate peppermint frosting
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the White Chocolate Peppermint Frosting
- 2 1/2 sticks unsalted butter softened, (1 1/4 cups)
- 2 1/2 cups confectioner sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 Tbs. Heavy cream
- 4 oz. white chocolate melted and slightly cooled
Heat oven to 350 degrees.
Prepare cupcake pans with liners.
In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water. Batter will be very thin at this point.
5. Pour into cupcake liners. Fill about 2/3 full.
Bake about 22-25 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.
For the frosting: Cream the butter first until light and fluffy. Add the confectioner sugar and beat for another 1 to 2 minutes until combined. You may want to scrap down the bowl at this point. Then add the extracts and heavy cream. Meanwhile, melt the white chocolate in a double boiler. Take off the stove and let cool for a minute before adding into the frosting. Then mix on high speed for 8 minutes until light and fluffy.
When cupcakes are cooled, then using a pastry bag and tip swirl the frosting on top. Decorate with sprinkles!
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