25 Days of Baking: Day 8

Have I got a treat for you today! Chocolatey Peppermint Cupcakes. Yup, you're drooling already! I found this baby in my Better Homes and Gardens Christmas Baking from 2010. The bonus of these is that everything in them I already had in my pantry. There was not extra items added to a list or a special trip to the store. You gotta love recipes like that.

Chocolatey Peppermint Cupcakes

~1 1/4 cups flour

~1/4 cup unsweetened cocoa powder

~1 teaspoon baking powder

~1/2 teaspoon salt

~1/4 teaspoon baking soda

~1/4 cup shortening

~1/2 cup sugar

~1 teaspoon vanilla

~2 egg yolks

~2/3 cup cold water

~2 egg whites

~1/3 cup sugar

~1/3 cup miniature semisweet chocolate pieces

Creamy Peppermint frosting

1/4 cup crushed peppermint candies

Crushed peppermint candies (optional)

 Directions

1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside.
2. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.
3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks  form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.
4. Bake for 20 to 22 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.
5. Up to 4 hours before serving, prepare Creamy Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tablespoon of the frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges.
6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 12 cupcakes.

 

 Peppermint Buttercream Frosting

In a medium bowl, beat 1 cup softened butter with an electric mixer on medium until fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 Tablespoons milk and 2 teaspoons peppermint extract. Gradually beat in an additional 3 cups powdered sugar until smooth. If necessary, beat in additional milk, 1 teaspoon at a time, to make of spreading consistency.

 

 

 These were a wonderful dessert after supper and I'm pretty sure would also be a great breakfast. I still have some left over frosting, but I know that won't last long. I'm thinking smearing graham crackers with it would be delish!

 

 That super adorable Santa hat in the pictures comes from a great boutique called 22 Cute Designs. Go check out her Etsy page. If your in the market for a cute Santa hat, here is the link.