Destiny’s Christmas Cupcakes
Christmas is a few days away, and there is so much to do! Baking, shopping, and decorating the house. This time of year is the most wonderful because I get to reflect on my accomplishments and celebrate life with my family and friends. We celebrate the birth of Jesus Christ and thank him for his sacrifices, and I thank my loved ones for all they have done for me with gifts and baked goodies. This week, I would like to share another one of my favorite recipes from my kitchen to yours. During Christmas, my favorite drinks are peppermint mocha coffee and hot chocolate with marshmallows and a peppermint candy cane. I thought I would take my favorite holiday drinks and create a cupcake recipe that matched the feeling of Christmas. When it’s the holiday season, you feel grateful, blessed, kind, and loved, and of course, flavors like peppermint. Peppermint and chocolate are my favorite holiday flavors for those of you who don’t know. I probably drink about a dozen peppermint mochas during December. If you want to try a different dessert this holiday season and put a smile on your guests’ faces, here’s a cupcake recipe everyone will love.
Destiny’s Hot Chocolate Peppermint Cupcakes
Cupcake Ingredients: Makes 24 Cupcakes
- 1 cup of cake flour (Use Pillsbury Softasilk brand or King Arthur)
- 1 ½ cup of Gluten Free Bob’s Red Mill Measure for Measure Flour
- ¼ cup of Nestle Cocoa Powder
- ¼ cup of Hershey Cocoa Powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1 teaspoon of ground cinnamon
- 2 sticks of salted butter, softened
- 2 cups of granulated sugar
- 4 large eggs
- 1 cup of sour cream
- 2 teaspoons of McCormick’s vanilla extract
- 1/4 cup of brewed coffee
- 1/4 cup of heavy cream
- 1 cup of milk chocolate chips
- Whisk together the cake flour, gluten-free flour, cocoa powders, cinnamon, salt, and baking soda in a bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar and butter until light and fluffy, about 2 mins. Add the eggs, sour cream, and vanilla extract and mix to incorporate fully.
- Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not overbeat.
- In a liquid measuring cup, whisk together the coffee and heavy cream.
- Pour coffee and cream mixture slowly while the dry ingredients are being incorporated with the wet ingredients.
- Mix batter until it is smooth and blended well.
- Fold in the chocolate chips with a spoon or baking spatula.
- Preheat the oven to 350 degrees Fahrenheit.
- Place 24 cupcake papers into two pans. Fill liners with cupcake batter 2/3 of the way.
Baking tip: Use a cookie scooper or a cake batter dispenser to fill the cupcake liners evenly.
- Bake cupcakes for 20-25 minutes. Time may vary depending on the type of oven you have.
- While the cupcakes are in the oven, prepare the filling.
Pastry Cream Filling: Makes 1 cup of Filling
- ¼ cup of salted butter
- ¼ cup of vegetable shortening
- 2 cups of confectioners’ sugar (powdered sugar)
- 3 tablespoons of heavy cream
- 2 teaspoons of vanilla bean paste (You may substitute with vanilla extract)
- 1 teaspoon of peppermint oil or extract. (Please measure peppermint extract precisely; you do not want to overwhelm your taste buds with peppermint flavoring).
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined.
- With the mixer on low speed, gradually add the confectioners’ sugar and continue beating until light and fluffy — about two minutes.
- Add the vanilla and beat to combine.
- Add one teaspoon of peppermint flavoring and beat to combine.
- Set aside at room temperature until ready to use.
- Make buttercream while cupcakes are cooling.
Vanilla Bean Buttercream Frosting
- 1 cup of salted butter (2 sticks)
- 4 cups of confectioners’ sugar (powdered sugar)
- 4-5 tablespoons of heavy cream
- 2 teaspoon of vanilla bean paste
- In the stand mixer bowl, cream butter and powdered sugar until smooth.
- Add two tablespoons of the heavy cream to the bowl with the powder sugar and mix well.
- Add the remaining heavy cream and the vanilla bean paste into the mixer bowl.
- Blend ingredients together until it’s light and fluffy.
- You may separate the frosting into multiple bowls so you can add gel food coloring.
Continuation of Cupcake Directions
- Remove the cupcakes from the pan only if they are cooled—place parchment paper on your kitchen island or wherever you are working.
- Use a small knife or cupcake core to remove the center of the cupcake.
- Using a piping bag or tablespoon, fill in the center of the cupcake with the pastry cream.
- Place the vanilla bean buttercream into a pastry (piping) bag fitted with any style tip you like to frost the cupcakes. My favorite piping tip is an open star tip.
- Use Christmas color sprinkles and peppermint candy to decorate the cupcakes.
- To make the cupcakes look like a cup of cocoa, I placed two cupcakes inside a Christmas mug. Pipe the frosting in a swirl like whipped cream, add two chocolate stuffed marshmallows and sprinkles.
- Grab a spoon and dive into your sweet treat and place yourself in your favorite spot in the living room and enjoy a Christmas movie.
Merry Christmas, Everyone! I hope these cupcakes are a big hit at your holiday parties and family gathering this holiday season.
Featured Photo by Jill Wellington from Pexels