Dark Chocolate Cupcakes with Peppermint Bark
Why I Love This Recipe
I was feeling particularly festive and been hankering to make a chocolate cupcake for some time. I've always been a big fan of peppermint and chocolate mixed together. It's one of those flavors that define the holidays and always relaxes me after coming in from the nippy weather, and makes a perfect culinary companion to sit by the Christmas tree wrapped in a flannel blanket with.
I usually always bake an angel food peppermint cake for whatever holiday party seems to be approaching, but this year I decided to take a cupcake approach and utilize some rich, slightly bitter dark chocolate. This cupcake really is a winner. The cupcakes are fluffy and moist, and really have an old fashioned taste. The frosting varried; I used regular buttercream on some, and peppermint buttercream on others as some prefer a less punchy peppermint taste. Really, they were fantastic either way, but I prefer the plain buttercream as did others. The bark adds a festive touch to the whole cupcake, and that touch of peppermint. I wish I had red dye for the frosting, but that's just me.
I have to say this was probably the most popular cupcake I've ever served, and I have plans to make it a few more times before the holiday season ends.
I hope that this cupcake finds you well, and that your Christmas, Solstice, Kwanzaa, and Hannukah shopping isn't driving you too crazy. If it is though, this will be the perfect cure.
Old Fashioned Chocolate Cupcakes
Adapted from Cupcake Bakeshop
Ingredients You'll Need
3/4 cup of butter (room temp.)
2 cups of sugar
3 eggs (room temp.)
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of cocoa powder (Valrhona!!!)
1-1/2 cups of milk
1 tablespoon of sour cream
2 teaspoons of vanilla extract
Directions
Beat butter until softened. Add the sugar and beat for about 3 minutes until light and fluffy.
Add eggs one at a time, about 30 seconds for each.
Combine the dry ingredients in a bowl and whisk together. Place milk, sour cream, and vanilla in their own bowl and whisk together.
Mix in some of the dry mixture, followed by the wt mixture, and repeat dry, wet, dry. Be sure to end with the dry ingredients. Mix until just combined.
Scoop into cupcake papers about 1/2 to 3/4 full. Bake for 22 minutes, rotate the pan if needed, and bake an additional 3-5 minutes. Test the cupcakes with a toothpick for doneness.
24 cupcakes at 350 degrees
