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Peppermint Hot Chocolate Cupcakes

Course Dessert
Cuisine American
Keyword Cupcakes, Holiday Cupcake, Holiday Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 28 Cupcakes
Author Babbling With Brooke

Ingredients

Cupcake

  • 2 Cups All Purpose Flour
  • 2 Cups Granulated Sugar
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 1 Cup Vegetable Oil
  • 1 Cup Hot Water

Marshmallow Buttercream

  • 3/4 Cup Unsalted butter (softened)
  • 1 (7 ounce) Container Marshmallow Creme
  • 1 1/4 Cup Powdered Sugar
  • 1 Teaspoon Vanilla Extract

Peppermint Ganache

  • 4 ounces Hershey's Candy Cane Kisses
  • 1 Tablespoon Heavy Whipping Cream

Instructions

Cupcakes

  1. Preheat oven to 350F. Line the muffin pan with cupcake liners and set aside. In a large bowl, mix together the flour, sugar, cocoa powder, salt, baking soda and baking powder. 

  2. Add in vanilla, eggs, buttermilk, and vegetable oil and mix until smooth. Be sure not to over-beat the mixture as it will cause the cupcakes to sink. Pour in the hot water and mix. The batter will be very thin. 

  3. Pour batter into the cupcake liners approximately 2/3 of the way full. Bake in the preheated oven for 18-20 minutes or until a inserted toothpick comes out clean. Let the cupcakes cool COMPLETELY on a cooling rack before icing. 

Icing

  1. Beat softened butter until smooth ad creamy (I would recommend using an electric mixer). Add in the marshmallow creme and beat until well combined. Finally, add in the powdered sugar and vanilla scraping the sides down and mixing until smooth. 

  2. Once the cupcakes have cooled completely, top with the icing. 

  3. To get the best icing decorating, I use a icing decorator, however you can get disposable icing bags at the grocery store. 

Peppermint Ganache

  1. In a small bowl, pace hershey kisses and heavy whipping cream. Place in microwave for 30 sec and remove. Mix the ingredients together. Place back in microwave for another 30 seconds if needed. Keep doing this until the mixture is smooth and creamy. 

  2. Drizzle over iced cupcakes and enjoy! 

  3. High Altitude: This recipe DOES need to be adjusted if you are high altitude. Head HERE and follow the instructions to adjust your recipe! 

  4. For a quick adjustment of your recipe (5000 ft and above): Take away 1/4 teaspoon of baking powder, take away 2 tablespoons of sugar, add 2 tablespoons of vegetable oil and 2 tablespoons hot water. Change the temp to 375F and cook for the same amount of time.