Last week it was finally acceptable to enjoy some hot chocolate by the Christmas tree! We had lows in the upper 30s which causes all of the Floridians to freak out (myself included). I used to think I was pretty tough when it came to winter weather since I lived in Seattle for most of my life, but four years in Las Vegas has changed me. And now that we live in Florida I’ll probably become even more of a wimp. As long as I’m inside I LOVE winter weather, though! Cozying up on the couch with a warm blanket, the Christmas tree on, a cup of hot chocolate and the sound of rain on the roof is my ideal afternoon! It’s also the perfect chance to stay home and do some holiday baking! I decided to turn one of my favorite seasonal drinks (peppermint hot chocolate) into a delicious cupcake! The chocolate peppermint cake is topped with peppermint buttercream and crushed candy cane sprinkles for a festive touch. I baked them in these cute “Santa and friends” standing liners from World Market. The colors and pattern are so fun! I found that filling them halfway with batter resulted in the best cupcake height. They are slightly smaller than a regular cupcake, which makes me feel better when I eat quite a few of them ;) if you have a holiday party coming up these would be a great treat to contribute!
Peppermint Hot Chocolate Cupcakes with Marshmallow Buttercream
- 3/4 cup flour
- 1/2 cup unsweetened natural cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup canola oil
- 1 tsp. pure vanilla extract
- 1 tsp. peppermint extract
- 1/2 cup buttermilk room temperature
- 3/4 cup usalted butter room temperature
- 1 jar (7 oz.) marshmallow creme
- 1 cup powdered sugar
- 1 tsp. vanilla extract
Preheat oven to 350F. Line muffin pan with cupcake liners or place baking cups on a baking sheet. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk the eggs, sugar, brown sugar, canola oil and vanilla extract until combined. Pour half into the flour mixture, then 1/4 cup buttermilk and whisk for a few seconds. Add remaining wet ingredients and buttermilk, stirring until combined. Don't over mix!
Spoon into cupcake liners or baking cups, filling halfway full. Bake for 16 – 21 minutes, until a toothpick inserted into the middle comes out clean. Let cool.
In the bowl of a standing mixer fitted with the paddle attachment, beat butter on medium until smooth and creamy. Add marshmallow creme and mix until combined. Add powdered sugar and vanilla and mix until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary.
Transfer to a piping bag fitted with your favorite decorating tip. Frost the cooled cupcakes and then sprinkle with mini marshmallows.