3/4 cup + 2 tablespoons (105g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (200g) granulated white sugar
1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 cup sour cream
1 teaspoon espresso powder or instant coffee granules
1/2 cup boiling water
Peppermint Cream Cheese Frosting:
1/4 cup (1/2 stick) unsalted butter, room temperature
4oz cream cheese, room temperature
1/4 teaspoon vanilla extract
1/8 teaspoon peppermint extract
2 cups confectioners’ sugar (powdered sugar), sifted
Topping:
1/2 cup semisweet chocolate chips, melted
Crushed peppermint candy for garnish
- Preheat oven to 350 degrees F.
- Line a cupcake pan with baking cups.
- In a large bowl, whisk together the flour, baking soda, baking powder,sugar, cocoa and salt.
- In a small bowl, whisk together oil, egg, vanilla and sour cream.
- Gently stir into dry ingredients, until just moistened.
- Dissolve instant espresso or coffee in the boiling water and stir into batter.
- Batter will be thin and liquidy.
- Distribute all of the batter between 14 baking cups, about 3 tablespoons batter per cupcake
- Bake for 16-18 minutes, or until an inserted toothpick comes out clean or with just a few moist crumbs.
- Cool completely on a wire rack before frosting.
- For the Frosting:With an electric mixer, beat butter and cream cheese on medium speed until smooth
- Add vanilla and peppermint until you reach your desired flavor.
- Gradually beat in powdered sugar until incorporated.
- Beat on medium speed for about 3 minutes, until smooth and creamy.
- Pipe onto cooled cupcakes.
- For the Topping:Melt chocolate chips.
- Stir until smooth.
- Transfer to a plastic sandwich baggie, snip off the corner and drizzle on top of cupcakes.
- Garnish with crushed candy cane.
Recipe : Lindsay Ann Bakes
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