I've had this picture sitting around for months now, waiting to be blogged about. I remember how tasty and perfect these came out, especially in mini form , and couldn't wait to tell you all about them. So why the wait, you ask? Well, I couldn't find the recipe for the life of me. I have a folder of blog recipes to try, a folder of hard copy recipes to try, a folder of recipes to type up, and a folder of recipes to blog. It wasn't in any of these folders. I was convinced that I'd lost it forever. Until today. I have been up since the wee hour of 4:00 am and did some serious google searching and finally found it!! So before I lose it again, here it is!
Chocolate Peppermint Cupcakes with Ganache Center
(makes about 24 full size)
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups sugar
6 tablespoons butter, room temperature
1 teaspoon vanilla
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate
3/4 cup whipping cream
2 sticks butter, room temperature
4-5 cups powdered sugar, sifted
1/4 cup milk
1/8 teaspoon peppermint extract
- Preheat oven to 350 degrees. Prepare liners.
- Combine boiling water and cocoa, whisk well and let cool.
- Beat sugar, butter, and vanilla on medium speed until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.
- Combine flour, baking soda and powder, and salt in a small bowl. Whisk to combine. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. This is a thin batter, don't worry!
- Fill liners about 2/3 full and bake 17-20 minutes (minis took me about 12 minutes). Cool.
- Chop chocolate and place in a glass bowl. Bring cream to a boil and pour over chocolate. Let sit for 30 seconds or so and then stir until smooth. Let sit until thick enough to pipe.
- Beat butter until creamy. Add 4 cups powdered sugar, milk, and peppermint and beat until combined. Add more sugar to get a piping consistency.
- Once cupcakes are cool but a small cone out of the center of each top and fill with ganache. Replace top (or don't, I've done both).
- Pipe frosting on top. I used a Wilton 1M tip for my little star dollop and it was perfect.
- Pipe ganache in a zig zag over the top.
What happens when I photograph during non-nap times:
I found this recipe in several parts on Iheartcuppycakes.