Monday, December 13, 2010

Peppermint Bark Cupcakes

Before jumping in to the recipe, I am still kicking myself for not taking a picture of these adorable cupcakes. Next time, I promise! These cupcakes are so delicious and absolutely adorable. Just ask the lovely ladies of Moms4Moms. I received so many compliments on them, both for their c
cuteness and their taste! It was quite the ego boost. :-)

Peppermint Bark Cupcakes

  • 1/4 cup shortening
  • 1/2 cup sugar plus 1/3 cup sugar, divided
  • 1 teaspoon vanilla
  • 2 eggs, separated
  • 1/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup cold water
  • 1/3 cup mini chocolate chips


Preheat oven to 350 degrees. Line 4 mini cupcake pans (this recipe will make 48 mini cupcakes). In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, beat shortening until fluffy. Add vanilla and 1/2 cup sugar and combine, scraping the sides of the bowl down as needed. Separate eggs, one at a time, saving the whites for later. Add egg yolks one at a time, mixing well after each yolk. Carefully add your flour mixture, alternating between flour and the 2/3 cup cold water, mixing until combined.

In a separate bowl, beat your egg whites until they form soft peaks (peaks will fold over). Once soft peaks have formed, add 1/3 cup sugar, one tablespoon at a time, until stiff peaks are formed (this takes forever!). Once your egg whites have formed stiff peaks, carefuly fold your egg whites into the cake batter. Once combined, gently fold in chocolate chips.

Use a teaspoon to place a little batter in each cupcake wrapper. Bake at 350 for about 12 minutes, or until a tester inserted in the middle comes out clean. Remove from oven, cool in cupcake tins and start making frosting.

Peppermint Buttercream Frosting

  • 1 cup butter, softened
  • 2 teaspoons peppermint extract
  • 2 tablespoons milk
  • 5 cups confectioner's sugar, divided

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

Spoon small amounts into a piping bag and start frosting. If desired, crush a few candy canes and dust the cupcakes with some of the crushed peppermint, and maybe a couple mini chocolate chips.

This recipe makes more than enough frosting for the cupcake recipe above, even you like to give your cupcakes a very tall top hat!