Now that Thanksgiving is over, it’s all about peppermint. Thank you, December, for bringing us the wonders of Starbucks’ Peppermint Latté, Chik Fil A’s Peppermint Milkshake, Ghirardelli’s Peppermint Bark and countless other peppermint-flavored pastries. Here are two easy and delicious peppermint cupcake recipes to try.
Candy Cane Kiss Peppermint Cupcake Brownies
Photo by Roann Pao
Prep time: 15 minutes
Baking time: 28 minutes
Cooling time: 15 minutes
Total time: 58 minutes
Servings: 24 cupcake brownies
Ingredients:
1 box brownie mix
2 eggs
1/3 cup oil
3 tablespoons water
1 bag Hershey’s peppermint candy cane kisses
¼ cup chocolate chips (optional), plus extra for frosting
3 candy canes for decorating
Photo by Roann Pao
Directions:
1. Preheat oven to 350°F. Pour brownie mix into a bowl.
Photo by Roann Pao
2. Add oil, water and eggs.
Photo by Roann Pao
3. Mix until smooth.
Photo by Roann Pao
4. Add chocolate chips (optional).
Photo by Roann Pao
5. Line cupcake pan with cupcake liners.
Photo by Roann Pao
6. Pour brownie batter into cupcake holder.
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7. Press candy cane kiss in center of each cupcake. TIP: Be careful not to push all the way down. Leave the tip of the Hershey’s kiss visible.
Photo by Roann Pao
8. Bake for 28 minutes at 350°F. Remove cupcake brownies from oven and let cool for 15 minutes.
Photo by Roann Pao
9. Crush candy canes into small chunks and set aside in a bowl
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10. Microwave chocolate chips in a small bowl until they melt. Dip each cupcake bownie into melted chips.
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11. Dip each cupcake brownie into bowl of crushed candy canes.
Photo by Roann Pao
Ta-da: the most festive cupcake brownie you’ve ever seen!
Photo by Roann Pao
Chocolate Peppermint Cupcakes
Photo by Roann Pao
Prep time: 20 minutes
Baking time: 18 minutes
Cooling time: 15 minutes
Total time: 43 minutes
Servings: 24 cupcakes
Ingredients:
1 box chocolate cake mix
3 eggs
1 cup water
1/3 cup oil
6 ounces cream cheese
2 candy canes, crushed and/or 1 bag Hershey’s peppermint candy cane kisses (optional)
1 teaspoon peppermint extract
½ teaspoon vanilla extract
4 cups powdered sugar
½ cup butter
Photo by Roann Pao
Directions:
1. Preheat oven to 350°F. Pour chocolate cake mix into a bowl.
Photo by Roann Pao
2. Add water, oil and eggs.
Photo by Roann Pao
3. Mix until smooth.
Photo by Roann Pao
4. Line cupcake pan with cupcake liners.
Photo by Roann Pao
5. Pour batter into cupcake pan.
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6. Bake for 18 minutes at 350°F.
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7. To make the icing, place butter and cream cheese in a mixing bowl.
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8. Blend together on medium speed.
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9. Gradually, add powdered sugar and blend on low speed.
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10. Add milk, peppermint extract and vanilla extract. Mix everything together until smooth and fluffy.
Photo by Roann Pao
11. Cut a triangle out of the corner of a Ziploc bag to make icing pipe.
Photo by Roann Pao
12. Scoop icing into pipe and ice cupcakes.
Photo by Roann Pao
13. Sprinkle crushed peppermint on top or place a Hershey’s kiss in the center to decorate cupcakes.
Photo by Roann Pao
Now, it’s time to bring these fun and festive cupcakes to your next Holiday Party!