Chocolate Cupcakes with Peppermint-Cream Cheese filling and Buttercream Icing
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Chocolate Cupcakes with Peppermint-Cream Cheese filling and Buttercream Icing
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Ingredients for the cream cheese filing:
- 8 ounces cream cheese softened (I usually use the lower fat, NOT the fat-free)
- 1 egg slightly beaten
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 pinch salt
- ½ cup mini chocolate chips
- ½ cup crushed peppermint candies or candy canes
Ingredients for the cupcakes:
- 1 cup sugar
- 1 ½ cups flour
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ½ cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Buttercream Icing
- Ingredients:
- 1 ½ cups 12 ounces butter, softened
- 4 ounces cream cheese I use the low fat, NOT the fat-free softened
- 1 2- pound bag of powdered sugar approximately 8 cups
- 1 tablespoon vanilla extract
- 6-8 tablespoons milk or half and half
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Instructions
Instructions:
- Preheat oven to 350˚F. Line cupcake pans with 18 paper liners.
- In a small bowl, combine first five ingredients and mix well. Add chocolate chips and crushed peppermint and stir to combine. Set aside.
- Mix sugar, flour, cocoa, baking soda and salt and stir to combine. In a separate bowl, combine water, oil, vinegar and vanilla . Add wet ingredients to the bowl of dry ingredients and stir until well combined.
- Fill prepared muffin tins ½ full with this mixture.
- Drop a rounded tablespoon of cheese mixture on top, dividing mixture evenly. Bake for 23 to 25 minutes. Cover for last 8-10 minutes if getting too brown. Don't under bake or your cupcakes will sink in the center.
- Allow to cool in the pan for five minutes, then transfer to a cooling rack. Cool completely before icing.
Instructions:
- Using the wire whisk attachment of your stand mixer, whip the butter and cream cheese on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add milk slowly till soft fluffy consistency and then increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, at least 5 minutes, scraping the bowl as needed.
- Place icing in a decorator bag and swirl onto cupcakes. I use a 1M Wilton tip. If you haven't done much cupcake icing swirling, here is a great but simple tutorial.
Nutrition Information
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Calories
685kcal
(34%)
Carbohydrates
103g
(34%)
Protein
3g
(6%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Cholesterol
73mg
(24%)
Sodium
335mg
(14%)
Potassium
69mg
(2%)
Fiber
0g
(0%)
Sugar
92g
(184%)
Vitamin A
770IU
(15%)
Calcium
39mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 103g | 34% |
| Protein | 3g | 6% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 73mg | 24% |
| Sodium | 335mg | 14% |
| Potassium | 69mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 92g | 184% |
| Vitamin A | 770IU | 15% |
| Calcium | 39mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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