Beth’s Candy Cane Cupcake Recipe | ENTERTAINING WITH BETH

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BETH’S CANDY CANE CUPCAKE RECIPE
makes 12 cupcakes

Ingredients:
¼ cup (35 g) bittersweet chocolate chips
2/3 cup (70 g) unsweetened Cocoa powder
2/3 cup (160 ml) hot water
1 cup (200 g) of sugar
¾ cup (180 ml) vegetable oil
2 eggs
2 tsp (10 ml) peppermint extract
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda

Frosting:
16 oz (460 g) whipped cream cheese
¾ cup (75 g) powdered sugar
1 ½ tsp (7.5 ml) of vanilla extract
2 tbsp (30 ml) milk

Garnish:
2 candy canes, crushed

Method:
Preheat oven to 350F (175 C) degrees.

Place 12 Simply Baked baking cups on a baking sheet.

In a large heat safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top and whisk to combine.

Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the peppermint extract. Set aside.

In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.

Fill the cupcake wells ¾ of the way full, about 1 good ice cream scoop per cup. Bake 25-30 mins or until a toothpick comes out clean.

Allow cupcakes to cool completely before frosting.

To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.

Transfer frosting to a pastry bag fitted with your favorite tip (I love the Wilton 2D tip) top with a few crushed candy canes. Serve with the Simply Baked spoons.

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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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