Get ready to transform your kitchen into a winter wonderland of flavor with these irresistible Chocolate Candy Cane Cupcakes! Imagine biting into a rich, decadent chocolate cupcake that's perfectly balanced with a refreshing peppermint crunch - it's like a holiday party in your mouth! Whether you're looking to impress your guests or simply treat yourself to a festive dessert, these cupcakes are guaranteed to become your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup crushed candy canes
- 1 cup frosting (chocolate or vanilla)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even mixing.
- In a separate bowl, whisk together the granulated sugar, melted butter, eggs, vanilla extract, and milk until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this can result in dense cupcakes.
- Fold in half of the crushed candy canes into the batter, reserving the remaining half for topping.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cupcakes with chocolate or vanilla frosting, spreading it evenly across the top.
- Sprinkle the remaining crushed candy canes over the frosted cupcakes, gently pressing them into the frosting to ensure they stick.
- Serve and enjoy your festive Chocolate Candy Cane Cupcakes!
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother, more uniform batter.
- Don't Overmix: Stir the batter just until ingredients are combined to keep cupcakes light and fluffy.
- Candy Cane Crushing Hack: Place candy canes in a sealed plastic bag and crush with a rolling pin for even, fine pieces.
- Frosting Technique: For a professional look, use a piping bag to create beautiful swirls of frosting.
- Make Ahead: These cupcakes can be stored in an airtight container for up to 3 days, making them perfect for holiday prep.
- Variation Tip: Try using white chocolate frosting for an extra festive touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
