Mini Peppermint Chocolate Cupcakes with Ganache And Minty Marshmallow Buttercream Frosting
Oh, these little cupcakes are pure evil. Theyre the sort that seduce you into consuming extra (way more) than only one. However theyre little, in order that makes it okay in my guide to indulge a bit. They’re so devilishly scrumptious I simply needed to characteristic them in our “12 Days of Christmas Cookies.” I do know, technically not a cookie however they merely cannot be missed. Their chocolate mint base is dense and scrumptious and full of velvety chocolate ganache. Then, they’re topped with a minty marshmallow buttercream icing that’s so lip-licking good. These infants will soften in your mouth and disappear quick, so you might wish to double the batch. Bake them in these lovable Christmas cupcake liners with festive toppers to indicate off these cute little muffins (shown below).
Mini Peppermint Chocolate Cupcakes with Minty Marshmallow Buttercream Frosting
From the Meals Network’s Cupcake Wars 2012
2 ounces mini semisweet chocolate chips
1 cup hot-brewed coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
1/2 tablespoon unsalted butter
6 ounces semisweet chocolate
For the Peppermint Marshmallow Buttercream Frosting:
1/2 cup butter, softened
7 ounces marshmallow creme
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk
1/4 cup crushed peppermint candies
Preheat the oven to 350 levels F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
Combine the chocolate chips and scorching espresso collectively, stirring sometimes till the chocolate is melted and the combination is easy. In a big bowl sift collectively the sugar, flour, cocoa powder, baking soda, baking powder and salt. In one other bowl, beat the eggs with an electrical mixer till thickened barely. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate combination to the eggs, and mix utterly. Add the sugar combination and beat on medium pace till effectively combined.
Fill the ready cupcake liners three-quarters full with the cupcake batter. Place within the oven and bake till a toothpick inserted in middle comes out clear, 18 to 21 minutes. Cool the cupcakes completely.
While the cupcakes are baking, put together the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for each below). Put the frosting right into a pastry bag fitted with a star tip.
To make the Chocolate Ganache, convey the heavy cream and butter to a simmer in a small saucepan. Flip off the warmth and add within the chocolate. Stir the combination till easy. Put aside to cool.
To make the Peppermint Marshmallow Buttercream Frosting, whip collectively the butter and marshmallow cream, utilizing an electrical mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and proceed to combine on a gradual pace. Add the milk and extra powdered sugar, as a lot as 2 cups, till desired consistency is reached.
To assemble cupcakes:
Using an apple corer, take away the middle of every cupcake. Fill every cupcake with a spoonful of the Chocolate Ganache. Utilizing the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.
The 12 Days of Christmas Cookies Countdown!
Day 1: Speculoos: Conventional Belgian Spiced Cookies
Day 2: 3 Festive Chocolate Bark Recipes You will Need To Make This Vacation Season
Day three: A Christmas Macarons Recipe
Day four: Authentic Italian Biscotti
Day 5: Candy Cane Snowballs
Day 6: Basic Raspberry Linzer Cookies