The cupcake itself looks intensely rich but when bitten in to is light and fluffy due to the butter milk and not overly chocolatey either (is that a word?)
The icing is choc- peppermint twist. The effect is created by taking a piping bag and half filling it with chocolate buttercream and then taking a second piping bag and half filling it with peppermint buttercream. The 2 bags are then placed in a larger piping bag fitted with a pipping nozzle and piped together, creating the twist. To finish it all off I placed a mini chocolate mint biscuit on top.
Chocolate Peppermint Cupcakes with
Choc-Peppermint Twist Buttercream Frosting
Buttermilk Chocolate and Peppermint Cupcakes
YOU WILL NEED115g good quality dark chocolate chopped coarsely
1 cup hot brewed coffee
2 1/2 cups plain flour
1 1/2 cups cocoa powder
2 teaspoons baking soda (bi-carb soda)
3/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups caster sugar
3/4 cup canola oil
1 1/5 cups buttermilk (see tip)
1 teaspoon peppermint essence
Chocolate buttercream frosting
Peppermint buttercream frosting - add a few drops of green food colouring if you like.
- Preheat oven to 150 degrees. Lightly coat the inside of your cupcake wrappers with cooking spray.
- In a bowl, combine the chocolate and the hot coffee and let stand, stirring occasionally until the chocolate is melted and the mixture is smooth, about 5 minutes.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- With your electric mixer, beat together the eggs and sugar until pale and thick (about 5 minutes).
- Slowly add the oil, buttermilk, peppermint, and the previously melted chocolate mixture to eggs/sugar mixture. Beat until well incorporated.
- Add the flour mixture in 3 increments and beat until smooth.
- Divide the batter among your cupcake liners only filling the liners 1/2 to 2/3 full and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
(Chocolate buttermilk cupcakes recipe adapted from www.tarteletteblog.com )
Once the cupcakes have cooled completely, make up the chocolate frosting as per the link and then the peppermint frosting as per the link.
Then take 2 small piping bags, fill one half full with chocolate frosting and the other half full with peppermint frosting. Snip the ends off both piping bags.
Place both piping bags in to one large piping bag fitted with what ever piping tip you would like to use.
Slowly squeeze any air out of the piping bag applying even pressure until you have both chocolate and peppermint frosting coming through the tip.
Pipe frosting on to cupcakes and top with a mini chocolate mint biscuit.