Peppermint Hot Chocolate High-Hat Cupcakes. With Candy Cane Swiss Meringue Buttercream
 
Prep time
Cook time
Total time
 
These to die for cupcakes, are rich, moist and chocolaty that pairs perfectly with the peppermint flavor. Topped off with a mound of light as air candy cane Swiss meringue buttercream that littlerally melts in your moth. All encased in a dark chocolate shell. AMAZING!
Author:
Serves: 14
Ingredients
  • Cupcakes:
  • 1 and ⅓ cups ap flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup dutch processed cocoa powder
  • ½ cup unsalted butter room temp
  • ¼ cup brown rice syrup
  • 2 eggs room temp
  • ½ cup sugar
  • ¼ brown sugar
  • ¼ cup buttermilk room temp
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • ¾ cup whole milk room temp
  • 1 tsp. instant espresso
  • Swiss Meringue Candy Cane Buttercream:
  • 5 large egg whites
  • 1 ½ cups granulated sugar
  • ½ tsp. salt
  • 1 cup finely crushed candy canes
  • 2 tsp. vanilla extract
  • 4 sticks of unsalted butter cut into tablespoons – room temp
Instructions
  1. For the cupcakes:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
  3. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners and two liners in a second pan, and set aside.
  4. In a separate bowl, combine, the milk, buttermilk and vanilla extract, peppermint extract and set aside.
  5. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
  6. Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed.
  7. Add the brown rice syrup and combine until incorporated.
  8. Next add the eggs one at a time and beat until fully combined.
  9. Add one third of the dry ingredients and beat until just combined.
  10. Next add half of the liquid mixture and beat until combined.
  11. Add another third of the dry and beat to incorporate.
  12. Next pour in the rest of the liquid and beat until combined.
  13. Add the remaining dry ingredients and mix until just combined. Do not over mix.
  14. Fill each of liners two thirds full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs.
  15. Allow to cool in pan on wire rack. Remove from pan after 10 minutes to cool completely on rack.
  16. For the Frosting:
  17. Separate whites from yolks in the bowl of a stand mixer.
  18. Pour sugar in bowl with the egg whites.
  19. Place bowl over, not touching, a pot with simmering water.
  20. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  21. Then return bowl to stand mixer fitted with a whisk attachment.
  22. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  23. The bowl should be cool to the touch, this will take around 10 minutes.
  24. Next switch to the paddle attachment and beat on medium high speed.
  25. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  26. Mix until frosting is smooth and shiny.
  27. Add in the vanilla extract and mix to combine.
  28. Next add the crushed candy canes and mix to incorporate.
  29. In a large pastry bag fitted with a large round tip, pipe tall swirls on the cupcakes.
  30. Place frosted cupcakes in fridge for at least two hours to chill.
  31. Melt the chocolate coating in 30 second intervals in the microwave until smooth.
  32. Place melted chocolate in large, deep cup, for dipping the cupcakes.
  33. Take chilled frosted cupcake and invert into the chocolate until all of the frosting is coated.
  34. Allow excess to drip off, then place on parchment paper.
  35. Sprinkle with crushed candy canes.
  36. Allow to dry and set.
  37. Store covered at room temp for 3 days or covered in the fridge for 5 days.
  38. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2017/12/23/peppermint-hot-chocolate-high-hat-cupcakes-sweet-treat-for-your-holiday-party/