when you've used all your traditional 'christmas cupcake' ideas...
I know it’s not really a "Christmas candy," but York mints are one of my favorite chocolate peppermint candies….so I found a way to make it Christmas-ish! Candy melt snowflakes turn York mints into the perfect Christmas cupcake topper! Recipe below!
I doubled and slightly-modified a chocolate cupcake recipe from thescranline.com - check out Nick's site and his Instagram feed if you haven't already; he does some incredible work!
Of note...you'll need either a kitchen scale to measure ingredients in grams OR - you can use this fancy ‘grams to cups converter’. Or just use the conversions I ballparked for you. You’re welcome.
Chocolate Cupcakes (makes 24)
350g all purpose flour (roughly 2 1/4 c)
450g caster sugar (roughly 2 ¼ c)
100g cocoa powder (roughly 1 ¼ c)
1 tsp baking soda
1 tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
350ml milk (about 1 ½ ; I used a 2c pyrex liquid measuring cup with mL marks on the back)
2 t vanilla extract
Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, baking soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (or sift the ingredients together). Add in the softened butter until no lumps of butter are visible and it’s well incorporated into the dry ingredients.
Next, add milk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). You may find that you have some batter left over - don't over-fill the cupcake tins or they *will* overflow – trust me. :/ (I often bake some mini cupcakes with the leftover batter).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. If you insert a skewer and it comes out with wet batter, bake for another few minutes at a time until a skewer or toothpick inserted into the center comes out clean or with moist crumbs. Cool completely.
This is an excellent time to make your frosting and/or pipe your snowflake decorations if you’d like!
Peppermint Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T peppermint extract
1/4 t. salt
Save and add later – additional 1 t of peppermint extract and ¼ c crushed peppermint candy or chopped candy cane
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add peppermint extract and salt and beat until well combined.
Save out about ¾ c of frosting to use for cupcake filling.
- Plastic knife or cupcake corer
- small piping bag & small round piping tip
- 24 York Peppermint Patties
- ½ cup crushed candy canes or peppermint candies
- 1 bag white candy melts
Stir an additional 1 t of peppermint extract and crushed peppermint candy into your reserved frosting to make your cupcake filling.
To decorate your peppermint patties, melt down about ¾ c of candy melts and transfer them to a piping bag fitted with a small tip. Pipe three lines to make the six points of the snowflake, and then add angled lines to finish the snowflake design. (See the YouTube video linked above if you want to see an example).
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you 😉 I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers 😉 Pipe your cupcake filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part. 😉
Pipe your mint frosting in large swirls onto your cupcakes (or however you feel like icing them). 😉 Decorate the top of each frosting swirl with a decorated York Peppermint Patty!
Done and done! Enjoy! 🙂
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!