When the holiday season arrives the first thing that comes to mind is chocolate! For me it simply wouldn’t be Christmas without chocolate. (Apply tiny elf voice here) Chocolate coffee, hot chocolate, chocolates from stockings, and chocolate desserts like peppermint mocha cupcakes. So, naturally I had to have a recipe for chocolate and peppermint together.
It may be mostly nostalgia for me. Growing up I never had a lot of sweets…except Christmas. On Christmas morning my Mom would let us eat candy out of our stockings before breakfast! When you are little that feels like a huge victory. Now that I’m grown up I developed a habit of eating chocolate all day on Christmas, you know…..because I can 🙂 I am a pretty healthy eater and try extra hard to give my kids healthy foods. Holidays are the time to splurge and have fun.
Has anyone else had peppermint flavor in foods and felt like you were eating toothpaste? I used to feel that way until the peppermint mocha rocked all the main coffee chains around the holidays. I quickly realized that chocolate and peppermint is a great combination. Once the peppermint mocha changed my mind I had to try to make it a dessert.
Of course, I wanted to carefully avoid too much minty flavor. I started with a rich chocolate cupcake and made a basic vanilla buttercream. In the last step of the frosting process I added a ground-up peppermint candy cane. This tinted the frosting to an almost pink color, which is fine by me. I topped them with additional ground up candy canes and two mini candy canes shaped into a heart. I then added a splash of confectioners sugar that looks like snow. In my opinion, I threw on some fun.
At first, I had some trouble with the icing. If you don’t have the proper tools it is harder to get them to come out right. I used a disposable icing bag with an icing tip.
These bags come in handy! The picture on the box has another type of tip attached. These are smaller and would work, but for cupcakes I find it easier to use the larger tips. These are pretty sturdy bags that hold up well.
Line up the tip with the bag and cut where you want the tip to end at in the bag.
Then simply place in bag.
I usually give a little tug to make sure the tip is secure and won’t slip out. Then I find it helpful to fold down the edges of the bag before scooping frosting in. Then I try to make sure there aren’t any air bubbles in the bag before icing. This will help you to frost smoothly and have neat and pretty frosted cupcakes.
I also ground up the candy canes in a ninja food processor. It worked really well to ground them up in just a few seconds.
Since it ground it up so well like candy cane sand, it blended into the frosting well. It also didn’t affect the smoothness of the frosting and I was able to frost easily.Print Print
I simply topped these with two of the mini candy canes and shaped them to look like a heart. What do you think? I would love to know what other people love baking during the holidays.
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