Devil's Food Cupcakes with a Twist
This recipe comes from the American Girl Baking cookbook, but I did change it a little. This recipe makes 12 cupcakes.
Cupcakes
1 cup flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 stick unsalted butter, room temp.
1 large egg
1 teaspoon vanilla extract
3/4 cup buttermilk
Chocolate Peppermint Frosting
3 1/2 cups powdered sugar
1 cup cocoa powder
1 stick unsalted butter, room temp.
1 teaspoon peppermint extract
1 cup heavy cream
Instructions For Cupcakes
Preheat oven to 350F. Line a 12 cup muffin tin.
To make cupcakes, in a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the sugar, brown sugar, and butter on medium speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a spatula. Add half of the flour mixture and mix on low until combined. Turn off the mixer and add in the buttermilk at a low speed. Add the rest of the flour mixture and mix until blended. Scrape the bowl.
Divide the batter evenly among the muffin-lined tins. After putting in the batter, place one Andes chocolate mint in the middle of each cupcake, so the mint is covered by the cupcake batter. Bake for 18-20 minutes. When checking to see if the cupcakes are done, do not put a toothpick in the batter because it will go into the Andes mints and you will not know if the cupcakes are done. Put the muffin tins on a wire rack and wait for the cupcakes to cool before taking them out of the tins.
Instructions For Frosting
To make the frosting, sift together the powdered sugar and the cocoa powder into a bowl. Add the butter. Using an electric mixer, beat the mixture on a low speed until crumbly. Add the peppermint extract and beat until combined. Turn off the mixer. Add the cream and beat until frosting is smooth about 1 minute. If the frosting is too thick, add more cream until it is smooth and spreadable.
Frost the cupcakes. Decorate with sprinkles or candies. I suggest if it is around the holidays to decorate the cupcakes with candy canes. If you use candy canes, decorate the cupcakes right before eating them because the candy canes will melt on the frosting.
When I made the frosting, I had too much frosting, so you may have extra frosting.
This cupcake was so moist and tasted so good! Hope you enjoy :)
Cupcakes
1 cup flour
 |
| Chocolate Cupcake with Peppermint Chocolate Frosting |
powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 stick unsalted butter, room temp.
1 large egg
1 teaspoon vanilla extract
3/4 cup buttermilk
Chocolate Peppermint Frosting
3 1/2 cups powdered sugar
1 cup cocoa powder
1 stick unsalted butter, room temp.
1 teaspoon peppermint extract
1 cup heavy cream
Instructions For Cupcakes
Preheat oven to 350F. Line a 12 cup muffin tin.
To make cupcakes, in a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the sugar, brown sugar, and butter on medium speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a spatula. Add half of the flour mixture and mix on low until combined. Turn off the mixer and add in the buttermilk at a low speed. Add the rest of the flour mixture and mix until blended. Scrape the bowl.
Divide the batter evenly among the muffin-lined tins. After putting in the batter, place one Andes chocolate mint in the middle of each cupcake, so the mint is covered by the cupcake batter. Bake for 18-20 minutes. When checking to see if the cupcakes are done, do not put a toothpick in the batter because it will go into the Andes mints and you will not know if the cupcakes are done. Put the muffin tins on a wire rack and wait for the cupcakes to cool before taking them out of the tins.
Instructions For Frosting
To make the frosting, sift together the powdered sugar and the cocoa powder into a bowl. Add the butter. Using an electric mixer, beat the mixture on a low speed until crumbly. Add the peppermint extract and beat until combined. Turn off the mixer. Add the cream and beat until frosting is smooth about 1 minute. If the frosting is too thick, add more cream until it is smooth and spreadable.
Frost the cupcakes. Decorate with sprinkles or candies. I suggest if it is around the holidays to decorate the cupcakes with candy canes. If you use candy canes, decorate the cupcakes right before eating them because the candy canes will melt on the frosting.
When I made the frosting, I had too much frosting, so you may have extra frosting.
This cupcake was so moist and tasted so good! Hope you enjoy :)
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