Choc peppermint cookies & cream cupcake recipe

 

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A delicious combination of crushed mint cream biscuits mixed into a chocolatey cupcake with peppermint cream cheese frosting on top. Perfectly refreshing when you want something a little bit different to satisfy the sweet tooth.

 

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Choc peppermint cookies & cream cupcakes
Yields 18
Crushed peppermint biscuits inside a moist chocolate cupcake with a light peppermint cream cheese frosting.
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Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
Ingredients
  1. Preheat oven to 180 celcius
  2. Line 2 muffin trays with cupcake papers
  3. 2 eggs, lightly beaten
  4. 1 cup canola oil
  5. 1 teaspoon vanilla extract
  6. 1 cup (or 250g tub) sour cream
  7. 1 tablespoon coffee granules dissolved into 1/4 cup boiling water
  8. 1 cup warm water
  9. 2 cups plain flour, sifted
  10. 1 1/2 cups castor sugar
  11. 1 teaspoon vanilla extract
  12. 1 teaspoon bicarb soda
  13. 1 teaspoon baking powder
  14. 1 cup pure cocoa powder
  15. 1 packet Mint Slice biscuits roughly crushed in a plastic bag with a rolling pin
Instructions
  1. In a medium bowl, using a hand whisk, whisk eggs and add vanilla extract.
  2. Add oil and sour cream. Whisk gently to combine.
  3. Combine diluted coffee into warm water and add to mixture.
  4. In a separate bowl, sift together flour, sugar, bi carb soda and baking powder.
  5. Add cocoa powder and mix until well combined.
  6. Add crushed biscuits.
  7. Using a spatula, pour wet mixture into dry mix and gently whisk until well combined.
  8. Scoop mixture into prepared cupcake liners until each is 1/3 full.
  9. Bake in moderate oven for 18-20 min or until firm to touch.
  10. Leave on a wire rack to cool. Ice cupcakes with peppermint cream cheese frosting.
Peppermint Cream Cheese Frosting
  1. 125g butter, room temp
  2. 125g cream cheese
  3. 1 teaspoon peppermint essence
  4. 4 cups icing mixture
  5. pouring cream
To make frosting
  1. In an electric mixer, beat butter on med speed until light and fluffy, about three minutes.
  2. Add cream cheese and beat another 2 minutes.
  3. Add peppermint essence
  4. Turn mixer onto low and gradually add icing sugar.
  5. Add Wilton icing whitener if using.
  6. Add dashes of cream as needed until frosting is desired texture.
  7. Pipe onto cold cupcakes.
Notes
  1. Enjoy!! xx
Mama Bear's Kitchen https://mamabearskitchen.com.au/
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