Peppermint Hot Chocolate Cupcakes

Peppermint Hot Chocolate Cupcakes
45 min.
24
349kcal
100%sweetness
4.36%saltiness
3.15%sourness
7.77%bitterness
4.25%savoriness
36.17%fattiness
0%spiciness

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 1.3 teaspoon baking soda 
  • cup hot-brewed coffee 
  • 0.5 cup butter softened
  • cup buttermilk 
  •  eggs 
  • 1.7 cups flour all-purpose
  • 0.5 cup cup heavy whipping cream 
  • ounces marshmallow creme 
  • tablespoons milk 
  • 0.3 cup peppermint candies crushed
  • teaspoon peppermint extract 
  • cups powdered sugar 
  • teaspoon salt 
  • ounces bittersweet chocolate 
  • ounces semisweet chocolate chips mini
  • cups sugar 
  • 0.5 tablespoon butter unsalted
  • cup cocoa powder unsweetened
  • 0.5 teaspoon vanilla extract 
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • hand mixer
  • toothpicks
  • muffin liners
  • muffin tray
  • pastry bag
  • apple corer

Directions

  1. Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  2. Combine 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.
  3. Add the melted chocolate mixture to the eggs, and combine completely.
  4. Add the sugar mixture and beat on medium speed until well combined.Fill the prepared cupcake liners three-quarters full with the cupcake batter.
  5. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below).
  6. Put the frosting into a pastry bag fitted with a star tip.To make the 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.To make the Peppermint Marshmallow Buttercream Frosting, whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment.
  7. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed.
  8. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.To assemble cupcakes: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 and sprinkle with crushed peppermint candies.

Nutrition Facts

Calories349kcal
Protein3.64%
Fat31.09%
Carbs65.27%

Properties

Glycemic Index
14.84
Glycemic Load
16.62
Inflammation Score
-3
Nutrition Score
5.4973913043478%

Flavonoids

Catechin
2.32mg
Epicatechin
7.04mg
Quercetin
0.36mg

Taste

Sweetness:
100%
Saltiness:
4.36%
Sourness:
3.15%
Bitterness:
7.77%
Savoriness:
4.25%
Fattiness:
36.17%
Spiciness:
0%

Nutrients percent of daily need

Calories:349.24kcal
17.46%
Fat:12.59g
19.37%
Saturated Fat:7.3g
45.64%
Carbohydrates:59.47g
19.82%
Net Carbohydrates:57.16g
20.78%
Sugar:46.97g
52.19%
Cholesterol:31.85mg
10.62%
Sodium:218.68mg
9.51%
Caffeine:20.32mg
6.77%
Protein:3.32g
6.64%
Manganese:0.33mg
16.4%
Copper:0.28mg
13.75%
Magnesium:38.81mg
9.7%
Fiber:2.32g
9.27%
Iron:1.6mg
8.91%
Selenium:6.19µg
8.84%
Phosphorus:83.49mg
8.35%
Vitamin B2:0.12mg
6.92%
Vitamin B1:0.08mg
5.57%
Folate:19.8µg
4.95%
Vitamin A:241.41IU
4.83%
Zinc:0.67mg
4.45%
Potassium:149.66mg
4.28%
Calcium:40.56mg
4.06%
Vitamin B3:0.71mg
3.54%
Vitamin K:3.03µg
2.89%
Vitamin E:0.35mg
2.32%
Vitamin B5:0.22mg
2.18%
Vitamin D:0.3µg
2.01%
Vitamin B12:0.12µg
1.98%
Vitamin B6:0.02mg
1.2%
Source:Foodista