Chocolate Cupcakes with Peppermint Swirl Frosting

Yield - 10 cupcakes

Chocolate Cupcakes

3/4 cup flour

1/3 cup cocoa

3/4 cup sugar

1/2 + 1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup vegetable oil

1 teaspoon vanilla

3/8 cup buttermilk

1/3 cup hot coffee

  1. Preheat the oven to 350 ˚F.  
  2. Sift together the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.  
  3. Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.  Mix until just combined and then scrape down the sides.  
  4. Turn on the mixer and add the hot coffee slowly until well combined.
  5. Fill cupcakes liners with a not quite full basic ice cream scoop and bake for 15-18 minutes or until a toothpick inserted into a cupcake comes out clean.
  6. Turn out of the cupcake tin and allow to cool completely before frosting.

Peppermint Swirl Swiss Meringue Buttercream Frosting

100 grams of  egg whites

1/2 cup + 2 tablespoons sugar

pinch of salt

3/4 cup (12 tablespoons) unsalted butter, room temperature

1/2 teaspoon peppermint extract

red food coloring

mini candy canes for garnish

  1. Add 1 inch of water to a small saucepan.  Add the egg whites, sugar, and salt to the bowl of a stand mixer.  Place the bowl in the saucepan.  Heat and whisk until the mixture is smooth and no longer gritty.
  2. Move the bowl to the stand mixer with the whisk attachment.  Beat on high speed until the bowl is cool and the meringue is whipped.
  3. Add the butter one tablespoon at a time while the mixer whisks on high speed.  If the frosting becomes runny or curdles, just keep beating at it will smooth out.
  4. Beat in the extract.  Remove half the frosting.  To the remaining frosting add a bit of red food coloring, mix until the desired color is reached.
  5. Add the red to one disposable piping bag and the white frosting to another piping bag.
  6. Place both piping bags in a larger piping bag with a large star tip.  Squeeze lightly until both colors are coming out.
  7. Swirl on each cupcake.  Decorate with a mini candy can if desired.

Recipe from Tracy | Pale Yellow

please visit