Hot Chocolate Cupcake with Peppermint Cream Cheese Frosting

Chocolatey.  Pepperminty.  Gooey.  Wicked!

This naughty cupcake combines the tastes of hot chocolate and cool peppermint.  The cake is rich and moist, with melted chocolate chips inside.   The frosting has the crisp taste of peppermint, along with the tangy flavor of cream cheese.  Together, these flavors mix well to create a festive holiday treat that pairs well with a hot cup of coffee, or a hot mug of cocoa.

For recipes, click on the tags to the right:

Little Cakes:  The Hot Chocolate Cake
Frostings:  Peppermint Cream Cheese   

Peppermint Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1/2 cup (4 oz) butter at room temperature
3/4 cup (6 oz) cream cheese at room temperature
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 to 3 tablespoons heavy cream or heavy whipping cream
4 to 5 cups powdered sugar

1.  Beat the butter and cream cheese together on med - high speed until creamy.  About 2 - 3 minutes.

2.  On low speed, add in the vanilla, peppermint and heavy cream.  Gradually add in the powdered sugar on high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Hot Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  21 minutes

INGREDIENTS:

1 cup fresh hot brewed coffee
1/4 cup semi sweet chocolate chips

2 cups sugar
1 2/3 cups flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

2 eggs
1 cup buttermilk
1/2 cup vegetable oil or olive oil
1/2 teaspoon vanilla extract

1 cup semi sweet chocolate chips

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Combine the 1/4 cup chocolate chips and coffee together, stirring until the mixture is smooth.

3.  In a medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

4.  In a large mixing bowl, beat the eggs on medium speed, then slowly add in the buttermilk, oil, and vanilla.

5.  Add the melted chocolate coffee mixture, and beat until well combined.

6.  Slowly add in the sugar mixture and continue to beat on medium speed until well combined.  Finally add the cup of chocolate chips, and mix for about 30 seconds.

7.  Fill the cupcake tins about 3/4 full, and bake for about 21 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.