| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 ounces mini semisweet chocolate chips
- 1 cup hot-brewed coffee
- 2 cups sugar
- 1 2/3 cups all-purpose 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
- 1/2 teaspoon vanilla extract
- Chocolate Ganache, recipe follows
- Peppermint Marshmallow Buttercream Frosting, recipe follows
- 1/4 cup crushed peppermint candies
- 1/2 cup heavy cream
- 1/2 tablespoon unsalted butter
- 6 ounces semisweet chocolate
- 1/2 cup butter, softened
- 7 ounces marshmallow creme
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
- Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
- While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip.
- To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.
- Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
- Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 367 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 211 mg |
Reviews
These were delicious. Like another poster, I substituted brewed hot cocoa mix for the coffee. I doubled the frosting also. Left some plain for those who don’t like peppermint, and did the rest with the peppermint. Only think I might do different next time is not do a filling. It was good but a little rich for me. The cake however was fantastic.
I had high hopes for this recipe because it looked and sounded great. In the end they tasted pretty good but I’m not sure i want to make them according to the recipe again…
First off, the cupcake batter was very runny… so adding to the cupcake tin was a bit sloppy. If i had filled the cups 3/4 full as directed i would have had batter spilled all over the oven, as they would not have set up before getting to the edge.
I thought the taste of the marshmallow icing was great (i used 1/2 tea of peppermint instead of 1 tea because i didn’t trust that it wouldn’t be too strong). Maybe if i make it again i will be more fine tuned to the variable with this recipe vs other cupcakes I’ve made.
The cupcake tasted almost brownie like and with the ganache it is a very rich flavor. I probably will make it again because it’s so Christmasy. Be prepared to wash a lot of dishes! 🙂
First off, the cupcake batter was very runny… so adding to the cupcake tin was a bit sloppy. If i had filled the cups 3/4 full as directed i would have had batter spilled all over the oven, as they would not have set up before getting to the edge.
I thought the taste of the marshmallow icing was great (i used 1/2 tea of peppermint instead of 1 tea because i didn’t trust that it wouldn’t be too strong). Maybe if i make it again i will be more fine tuned to the variable with this recipe vs other cupcakes I’ve made.
The cupcake tasted almost brownie like and with the ganache it is a very rich flavor. I probably will make it again because it’s so Christmasy. Be prepared to wash a lot of dishes! 🙂
The best cookies I have ever mare
These came out AMAZING! Best chocolate cupcake flavor, not too sweet, but decadent and rich. And amazingly tender and fluffy cake texture. I don’t use vegetable oil when I cook so I subbed coconut oil and they turned out fine. Don’t worry, we didn’t taste any coconut flavor. I also don’t like marshmallow creme so I made a regular buttercream flavored with peppermint extract. After filling with ganache and piping the icing on top, I refrigerated them overnight for the ganache to firm up. Then took them out a couple hours before serving and they were perfect for eating. These will be a hit for any holiday gathering – enjoy!!!
I have made these cupcakes at least four times, and they have been amazingly delicious every time. Unlike the horrible picture shown of them, they are the most gorgeous cupcakes! The cake is so moist, and the ganache is so creamy and rich! I have gotten so many compliments and requests for the recipe. You should make sure to frost them right before you serve them, as the frosting will kind of melt after a few hours and drip off of the cupcakes.
Needed to add an extra cup of flour to give it some body. It was pure liquid before that. Could have been the cake flour or the fact I live in Florida and the humidity is ridiculous. Omitted the ganache and used another buttercream recipe that I modified to taste like mint. Yielded 34 cupcakes. Girls in my class said it tasted like Christmas.
Started a business and my friend wanted peppermint hot chocolate cupcakes and I made these and it was a hit!!! I have gotten more orders for a dozen of these cupcakes by Christmas Eve! Best cupcake recipe ever! Although the only thing I would do different is double the frosting; there wasn’t quite enough for all the cupcakes, other than that, excellent recipe!
I attempted this recipe twice. Both times, the edges came out completed rock hard. The first time the cake never set up properly. The second time, the center baked decently, but did not rise and the outer edges (1/2″ of the edge) was rock hard and and completely inedible. I’m giving two stars because the ganache recipe and the frosting recipe were delicious (I cut the peppermint extract in the frosting in half).
I made this cupcake and brought it to a party and all I got was compliments, and the cupcakes were gone in the matter of 7 min. I did make one change instead of coffee I used hot chocolate.
I used this recipe for a Christmas party and everyone loved them! I added a half cup of sour cream to mine and they came out very moist. The Chocolate ganache you add to the center really brings the whole cupcake together! Definitely a treat that will have everyone asking “Got Milk?”