Peppermint Crunch Cupcakes Recipes

EASY PEPPERMINT CRUNCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, mix cake mix per package directionss.
• 3. Blend batter by hand 2 minutes
• 4. Fold in 1/4 cup white chocolate chips and 1/4 cup peppermint pieces.
• 5. Pour into prepared cupcake liners
• 6. Bake per package directions. Let cool 20-30 minutes.
• 7. Frost with Buttercream frosting and top with chopped peppermint pieces.

PEPPERMINT MOCHA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
• Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
• Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
• Spoon batter into the prepared cups, filling each line just over 1/2 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

PEPPERMINT CRUNCH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.
• Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.
• Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine milk and flour in 1-quart saucepan; stir with whisk until smooth. Cook over medium heat 4-5 minutes, whisking constantly, until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.
• Combine all remaining frosting ingredients in bowl; beat at high speed until creamy. Continue beating, gradually adding milk mixture, 1 tablespoon at a time, until light and creamy and all sugar is dissolved. Frost or pipe frosting onto cooled cupcakes. Sprinkle each with baking chips.
• Cover; store refrigerated up to 2 days.

PEPPERMINT CRUNCH CUPCAKES

Steps:

• Cupcakes Preheat oven to 350 degrees. Cream together sugar and butter until fluffy. Add eggs one at a time, beating well between each one. Sift together all dry ingredients. Alternatively add dry ingredients and milk to the butter mixture. Blend in peppermint oil. Bake for 15 minutes. Frosting Beat together all ingredients until creamy. Frost cooled cupcakes. Dip in crushed candy canes. ! New Group