Chocolate Candy Cane Cupcakes
How did people plan their weddings before the internet? I can’t even count the hours that I have spent in front of my computer in the last few weeks obsessively going from page to page. Between the amazing wedding blogs out there, Martha Stewart Weddings and Pintrest I’m officially lost to the net. Maybe that explains why I haven’t bought a single Christmas present and tomorrow I’m leaving for Wisconsin. Usually I arrive at my Parent’s house with all my gifts wrapped and ready but obviously that isn’t going to happen. How am I supposed to tear myself away to do my shopping when there are endless webpages out there with so much wedding inspiration??!
Anyway- I was able to tear myself away for a few minutes this weekend to whip up these little cuties. Andy and I went to a Christmas party on Saturday and I couldn’t bear to show up empty handed. Luckily I’ve been jones-ing to make these ever since they first made their appearance at my Dessert Party over the summer. They are so simple and easy to whip up that they’re the perfect last minute treat for this week’s holiday parties! I used my favorite one-bowl Chocolate Cupcake Recipe and a simple Peppermint Buttercream. You can top them with crushed Candy Canes, but I used those adorable minty candy cane sprinkles. Bite sized holiday deliciousness!
Chocolate Candy Cane Cupcakes
Yield: 18 -24 full sized cupcakes or 30-40 minis
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 2 sticks unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 2-3 tablespoons milk, cream or half and half
- 1/2 tsp. peppermint extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For the Frosting:
- Using an electric mixer, beat the butter of medium speed until fluffy and pale. Add the powdered sugar slowly until thick, beating at medium speed. Add peppermint extract and one tablespoon at a time of milk or cream until frosting is smooth and creamy. Pipe on cupcakes and decorate with crushed candy canes or sprinkles!
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Cupcake recipe from Martha Stewart
So SUPER cute!
My you do have a lot going on! There is so much out there for weddings, but they need to have a place that has tips on how to minimize the whole mountain of it all, so you could narrow down things easier!
I love how you decorated these cupcakes with the dollup and the sprinkles of peppermint-very eye catching. Chocolate and peppermint in a cupcake, you can count me in-delicious. Have a great day!
Beautiful!!!! Love the recipe and picture is amazing!!!
I was going to make these exact cupcakes for my office holiday party on Wednesday! I was also thinking of tinting the icing, but yours look so simply good that I may not… Maybe I’ll go with your candy cane sprinkles instead!
Candy cane sprinkles….sooo adorable!!!
Mmm these sound lovely!
Audra–is buttermilk really necessary? What does that have that cream doesn’t?
Katie: Buttermilk adds a bit of a bit of richness/tang while also being kinda lowfat.
If you don’t have any- you can substitute yogurt or sour cream OR milk or cream with a 2 teaspoons of white vinegar or lemon juice. :)
Wow, these are wonderful! I myself was going to be baking chocolate/peppermint mini cupcakes this week!
I hope you are enjoying every moment of the wedding planning. There are a billion and more ideas how there. I am sure you will find the best ones for you.
Oh girl, I’m with you! Pinterest is so, so, so bad for my productivity. And the wedding blogs. My sister is visiting from Holland and we’ve been trying out some dresses, too. Ay, I’m in the deep end.
Loving these cupcakes, especially those sweet little candy canes!
Is there a way to make this delicious recipe by just using a chocolate cake mix then add the other ingredients? :)
Simple and lively cupcakes! And best of luck for your wedding :)
Planning a wedding… it brings back memories. Remember to enjoy every moment and don’t stress the small stuff. :) These cupcakes looks wonderful. I think candy canes are the “it” flavor for the holiday season. I’ve done 3 candy cane recipes so far. LOL! Wishing you a very Happy and Safe Holiday Season! ~ Ramona
Planning a wedding is so fun, and daunting, and amazing :) Enjoy every distracted minute of it… these cupcakes are adorable.
Congrats on the buzz! These look wonderful – I love how buttermilk makes baked good so much more delicious.
You are indeed the cupcake queen!!! Love these guys! I know what you mean about getting lost on the net… I think I do it far too often! Congrats!
I love this recipe!! I love candy canes too!! Thanks so much for this post! It looks so moist! What exactly does the warm water help with in baking? I have so much to learn!! haha
These are so adorable! :) I don’t like candy canes/peppermint too much, but I love the red color pop you get from them.
OMG, I love the candy can sprinkles!
I hope I won’t get in trouble with my dentist cbd melbourne by making these delish sweet treat. Good luck on your wedding, by the way!