Is anyone as excited for the Holidays as I am? We had a great visit with Jon’s family over Thanksgiving, and now I’m looking forward to getting the house decorated this week – and ready for Christmas! We’ll be going to get our tree this weekend, *squee*.
I couldn’t help but kick-start my excitement a few weeks ago when I was asked to develop a recipe for Eggland’s Best to celebrate holiday baking. Did you know that their eggs contain 25% less saturated fat than other supermarket eggs? Or that they are typically to the supermarket within 72 hours of laying? Impressive.
Anyways, the cupcakes. I used my favorite chocolate cupcake recipe, which is as moist and chocolaty as it gets. Then I topped it with a delicious peppermint buttercream frosting, and garnished with pieces of broked up peppermint candies. They were nothing short of incredible! I loved the crunch of the candies with the smooth frosting. And they were so pretty to look at!
So if you’re looking for something to get you in the kitchen, and holiday baking underway before the cookie exchanges and whatnot start up – make these cupcakes. They’re fun and festive, and sure to please!
Eggland’s Best has also graciously offered to host a giveaway for our readers! I have a $25 Visa gift card and a coupon for 1 dozen free eggs for one lucky reader. What a great way to get started on your baking!
To enter just leave a comment telling us your favorite holiday baking memory. Contest ends at 12/7/14 at 11:59 PM. A winner will be chosen by random number generator and announced on December 8th. US residents only, please.
Congratulations to Carla, who had Comment #23! Thanks to everyone who entered.
Chocolate Cupcakes with Peppermint Buttercream
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla
3/4 cup hot coffee
For the Peppermint Buttercream:
1 cup butter, room temperature (2 sticks)
4 cups confectioner’s sugar
1 tsp vanilla extract
3/4 tsp peppermint extract
10 peppermint candies, crushed
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners and set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine. In a large measuring cup or bowl combine the buttermilk, oil, eggs, and vanilla. Whisk to combine.
With the mixer on low, slowly pour the liquid ingredients into the dry ingredients. Then, pour the hot coffee into the batter. Mix until just combined.
Fill cupcake liners about 2/3 of the way full. Bake in preheated oven for about 18 minutes, until a toothpick inserted into the center comes out clean.
Remove cupcakes from oven and allow to cool completely before frosting.
For the frosting – In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium-high speed until light and fluffy, about 3 minutes.
Reduce mixer speed to low, and add the powdered sugar, about 1/2 cup at a time, until thoroughly combined. Add the vanilla and peppermint extracts and a pinch of salt and increase speed on mixer to medium. Beat for 1 minute. Frost cupcakes as desired. Sprinkle with crushed peppermint candies just before serving.
Yields: 24 cupcakes
Disclaimer: This post is sponsored by the good folks at Eggland’s Best, and as always all thoughts are my own.