Sunday, 25 December 2011

• Dark Chocolate Cupcakes and Peppermint Whipped Cream

  

  I hope you are all having a lovely December so far. Earlier this month, I was knee deep in work, tutoring, and finals, so of course, I welcomed my break with open arms. And even though I can't say that I've been particularly productive this break (what with my long to-do list of reading two book series, going back to the gym, and other miscellaneous tasks that I've been putting off), I have been enjoying the time I've spent with my family and friends. There's just something about the simple things in life like staying in for the night and watching a movie with my brothers or spending hours catching up with a friend over coffee that makes me so grateful for what I have. It's actually making me a little teary-eyed right now just thinking about it. But anyway... 

  On a less serious note, another thing I'm really grateful for is chocolate. Especially when it's paired with almonds or mint. So I decided that, as a birthday present to myself (being a December baby and all), I'd center this month's cupcakes around chocolate and peppermint! I used the same recipe for the cupcakes as my chocolate and Chambord recipe and for the filling and frosting, I made a super simple whipped cream, flavored with peppermint extract and candies. I hope you enjoy this recipe! Cheers and happy holidays!

  The Ingredients (makes about 2 dozen):

  For the cupcakes:

  • 1 cup unsalted butter, softened
  • 1 cup water
  • 3/4 cup unsweetened cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup sour cream

   

  For the filling and frosting:

  • 2 cups heavy cream
  • 4 tbsp powdered sugar, or to taste
  • 2 tsp peppermint extract, or to taste
  • 1/2 cup finely ground peppermint candies

   

  The Directions:

  1. Preheat the oven to 350 degrees Fahrenheit and line your cupcake pan(s).

  2. Bring the butter and water to a simmer and then whisk in the cocoa powder until smooth. Remove from heat and allow to cool slightly.

  3. Sift the flour, sugar, baking soda and salt together in a large bowl and set aside.

  4. Beat eggs and sour cream together until combined. 

  5. Gradually add the cocoa mixture to the eggs, constantly mixing so that you don't scramble the eggs. 

  6. Gradually add the dry mixture to the wet. 

  7. Fill cupcake cups (I fill them somewhere between 1/2 to 2/3 of the way up) and bake for about 12 minutes, or until a toothpick comes out clean. Rotate halfway through to ensure even baking. Allow to cool completely.
  

  8. When cupcakes are cool, cut out the center of each cupcake.

  9. Whip the cream until soft peaks form.

  10. Add the sugar a tablespoon at a time, and then the extract and whip until firm peaks form.

  11. Gently fold in the candies and then fill and frost cupcakes.

  12. Consume and enjoy!

  

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