Peppermint Hot Chocolate Cupcake Recipe


Peppermint Hot Chocolate Cupcake

Recipe courtesy of Dani Moulton, Cupcake Wars 2012

SHOW: Cupcake Wars
EPISODE: Cupcakes on Parade

Total Time: 1 hr | Prep: 40 min | Cook: 20 min | Yield: 24 cupcakes | Level: Intermediate


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
Chocolate Ganache:
1/2 cup heavy cream
1/2 tablespoon unsalted butter
6 ounces semisweet chocolate
Peppermint Marshmallow Buttercream Frosting:
1/2 cup butter, softened
7 ounces marshmallow creme
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk


Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

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.

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.

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.

Chocolate Ganache:
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.

Peppermint Marshmallow Buttercream Frosting:
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

This recipe was created by a contestant during a cooking
competition. The Food Network Kitchens have not tested it for home use,
therefore, we cannot make any representation as to the results.

Recipe courtesy of Dani Moulton, Cupcake Wars 2012

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