These cupcakes are delicious, fluffy and made of dark chocolate topped with peppermint buttercream frosting. They are easy to make and beautiful for your Holiday Party! The batter is thin which makes it... READ MORE
These cupcakes are delicious, fluffy and made of dark chocolate topped with peppermint buttercream frosting. They are easy to make and beautiful for your Holiday Party! The batter is thin which makes it easy to pour into cupcake tins for quick baking. The frosting is light and delicious made with melted bakers chocolate. This is my new favorite winter dessert!!
This has been a very interesting fall/winter season! This last weekend it was at least 50 degrees out and neighbors were out on their roofs in t-shirts putting their Christmas lights on! Having warm weather makes it hard to believe that Christmas is just a few weeks away! I always wish for a white Christmas!
The last few months have been super busy because my boyfriend of five years proposed to me! Stephen and and my good friend Alice designed months in advance: OMP (Operation Mountain Proposal). It was planned that we (Alice’s family and us) would hike up Mt. Equinox, a 3000’ elevation and enjoy a simple lunch with a view. I was unsuspecting because Stephen carefully hid the ring in a secret pocket of his backpack. When taking group pictures, Stephen got down on one knee and proposed with the valley behind him. Of course I said yes and the family surprised us with champagne (Alice’s dad drove it to the top!). That night, the family had also planned a wild wild west party where everyone celebrated!
Of course I will be making my own wedding cupcakes, off to the planning stages we go!! What cake flavor did you have at your wedding?
Enjoy the recipe below and leave me a comment!
- 2 cups sugar
- 1 3/4 cup all-purpose flour (I prefer Bob's Red Mill)
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 vegetable oil
- 2 teaspoons vanilla extract
- 1 packet instant coffee (dark is preferred)
- 1 cup hot coffee
- 4-8 ounces unsweetened chocolate bar (More chocolate = richer frosting)
- 1 cup butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- 1. Preheat oven to 350 degrees F. Place cupcake papers in the cupcake pan.
- 2. In a large bowl, whisk together dry ingredients including sugar, flower, cocoa powder, baking powder, baking soda, and salt.
- 3. Add eggs, milk, oil, vanilla extract, and instant coffee packet and beat well with mixer (or by hand).
- 4. Carefully stir in hot coffee (do not burn yourself). Batter will be very thin.
- 5. Using a measuring cup with a lip, fill each cupcake only HALF full (it may boil over if you fill it more).
- 6. Bake 20-28min (check at 20 and add 2-3min each session until a wooden toothpick inserted in the center comes out clean.
- 7. Rest for five minutes and place cupcakes on cooling rack. Prepare frosting.
- 1. Prepare a double broiler (or place a small pot with an inch of water in the bottom on the stove with a heat proof bowl over the pot).
- 2. Bring water to a boil and add chocolate bar cut into small chunks. Stir until melted and remove from heat.
- 3. While the chocolate cools, beat butter until light and fluffy.
- 4. Add chocolate and mix well, be sure to scrape the sides of the bowl often to incorporate all ingredients.
- 5. Add one cup of sugar at a time and beat well after each addition. If it gets too dry, add a tablespoon of milk to thin.
- 6. Add vanilla extract and peppermint extract and mix well.
- 7. When cupcakes are cool, pipe or spread frosting onto cupcakes.
- 8. Enjoy!
Happy National Peach Month!!! These peach cupcakes are subtilely sweet and peachy- just the way I imagined them! The recipe calls for a little vinegar which helps add a little twang which works wonderfully with the peach flavor. I made these specially for my friend who was hosting a bachelorette party for a gal who loved peach! I had a great time experimenting with the recipe and to my luck- the first batch came out fabulous. One one caution due to the summer heat: because the buttercream contains fresh peach puree, the piped frosting did not hold shape as well, so a word to the wise: keep these cupcakes chilled!
This month I am bringing you fun facts about peaches that you probably never would have guessed! Did you know that peach pits contain hydrocyanic acid which is poisonous? California produces over 50% of the United States peaches. The world’s largest peach is in Gaffney, South Carolina. It weighs over 10,000 pounds. Lastly, There are over 700 varieties of peaches– I dare you to try them all!!
Thanks for stopping by! Leave me a comment and check out the recipes and fun pictures below!
- 2 ½ cups Cake Flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 2/3 cup water
- 2 tablespoons apple cider vinegar
- 4-5 drops pink food coloring
- 4- 5 medium sized peaches (divided)
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar (more or less depending on how sweet you want it)
- ¼ cup fresh peach puree (remove pits and skins)
- 1 teaspoon vanilla extract
- 2-3 drops pink food coloring
- 1. Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
- 2. In a medium bowl add sifted cake flour, baking powder, baking soda and salt. Whisk together well and set aside.
- 3. In a food processor or blender, add 2-3 pealed and pitted peaches and blend until pureed. Measure one cup and ¼ cup separately (save ¼ cup for buttercream).
- 4. In a large clean bowl add sugar, peach puree, vegetable oil, egg, vanilla extract, water and apple cider vinegar and beat until smooth.
- 5. Add the flour mixture and beat on low for 1 minute. Add a 4-5 drops of pink food coloring to create a light peachy color (you can add a little more after you mix for a few seconds). Then beat on medium speed for 1-2 minutes until combined (there will be some small lumps).
- 6. Fill each cupcake hole 2/3 full with batter and bake for 18-22min until a toothpick inserted in the middle comes out clean. Place cupcakes on cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
- 7. Optional: Slice one peach with skins attached into very small wedges to place on top of frosted cupcakes.
- 1. In a large bowl, beat butter at medium speed until creamy. Then add powdered sugar 1 cup at a time beating at low speed until blended after each addition.
- 2. Beat in ¼ cup peach puree and vanilla extract.
- 3. Add 2-3 drops of pink food coloring to create a light peachy color (you can add a little more after you mix for a few seconds).**
- 4. Fill frosting bag with buttercream and pipe onto room temperature cupcakes as you desire.
- * To make cake flour, substitute one tablespoon cornstarch for one tablespoon flour for every cup of all purpose flour you use.
- **If your frosting is not dense enough, add more sugar until the desired consistency is reached.
Baked by Michelle for MoreChocolate.net.