Christmas Choc Cupcakes with Peppermint Buttercream Icing
Prep: 50 mins
Cook: 20 mins
Servings: 12
Chocolatey and delicious, these Choc Cupcakes with Peppermint Buttercream Icing are a great treat for sharing this festive season!
Ingredients
Method
- Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin pan
- Melt milk, sugar, chocolate and butter in a saucepan, stir for 5 mins over low heat. Transfer to a large bowl, set aside for 10 mins to cool.
- Sift in flour, cocoa, bicarb and whisk until smooth. Add buttermilk and egg to batter; gently whisk to combine.
- Spoon batter into muffin pan and bake for 20 mins or until a skewer inserted into centre comes out clean.
- Peppermint buttercream: beat butter and icing sugar in an electric mixer for 5-7 mins until fluffy. Add buttermilk, vanilla, and essence, beat until smooth. Divide two-thirds into a bowl and rest into another bowl. Tint smaller bowl with red food colouring. Spoon plain buttercream into a large piping bag fitted with a 2cm star nozzle. Spoon a small amount of red buttercream on top. Repeat layering until piping bag is full.
- Cut cooled cupcakes in half to form two equal halves. Place two cupcake halves, top side down, in the bottom of each 300ml capacity round jar. Pipe a 1.5cm layer of buttercream over the cupcake layer. Repeating layering, finishing with buttercream. Decorate with mini candy canes, crushed candy cakes and white chocolate curls.
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