Thanks Shilpa for the Help! Hope these cupcakes are perfect for your housewarming party!
Cupcake Ingredients:
1/2 pound unsalted butter
2 cups granulated sugar
4 large eggs
1 tablespoon peppermint extract
3 cups all purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup ground peppermint candies*
1/2 cup boiling water*
* I ended up adding some extra flour until the consistency seemed right, with just the amount called for the batter was really soupy. I probably added 1/2 cup extra flour.
* we ground a cup of peppermint candies so that we would have some left over for decoration!
* I did not use all of the boiling water because the batter was already so soupy, I probably used more like 1/4 cup.
Recipe:
1. Preheat the oven to 350, Insert liners into cupcake pans
(This recipe made enough for 14 regular cupcakes and 36 mini cupcakes or about 30 regular cupcakes)
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes.
3. In a separate bowl, beat eggs and peppermint extract together on medium speed
4. Add egg mixture to butter mixture
5. In separate bowl, combine dry ingredients (flour, salt, baking soda)
6. Gradually add dry ingredients to creamed mixture, alternating with milk. Do not over mix.
7. Sprinkle the ground peppermints into the batter. Add boiling water to partially melt the candies.
Mix Slightly
8. Fill the cupcake liners 3/4 full. Bake for about 20 minutes or until a toothpick comes out clean.
Cool cupcakes in the pan
Shilpa got to mash the candy and stir the chocolate! Fun Fun.
Icing ingredients:
1 pint heavy cream
1 cup granulated sugar
1 cup unsweetened dark chocolate chips
1 stick of butter
1 tablespoon vanilla extract
1 pinch salt
Icing Directions:
1. Bring the cream and sugar to a simmer in a saucepan over medium heat stirring constantly. Turn heat to low and cook for 6 minutes. Remove from heat
2. Stir in the chocolate and butter until melted
3. Stir in vanilla and salt
4. Refrigerate until the icing reaches spreading consistency*
* The original recipe said this should take about 30 minutes, but it actually took several hours! This may be because I forgot to remove the icing from heat before adding the butter and chocolate, but make sure to plan in extra time just in case!!
5. Ice the cupcakes, and sprinkle with the extra crushed peppermints.
6. Enjoy!
1 cup granulated sugar
1 cup unsweetened dark chocolate chips
1 stick of butter
1 tablespoon vanilla extract
1 pinch salt
Icing Directions:
1. Bring the cream and sugar to a simmer in a saucepan over medium heat stirring constantly. Turn heat to low and cook for 6 minutes. Remove from heat
2. Stir in the chocolate and butter until melted
3. Stir in vanilla and salt
4. Refrigerate until the icing reaches spreading consistency*
* The original recipe said this should take about 30 minutes, but it actually took several hours! This may be because I forgot to remove the icing from heat before adding the butter and chocolate, but make sure to plan in extra time just in case!!
5. Ice the cupcakes, and sprinkle with the extra crushed peppermints.
6. Enjoy!
The Finished Product.
