Dark Chocolate Peppermint Cupcakes

It feels odd to post all these Christmas treats in January, but I decided it made no sense to save them until next year.  (By which time I probably would have lost the pictures or accidentally deleted the posts.)  This last December was CRAZY for us.  I think I was sick 21 of the 31 days of the month, and amidst Christmas preparations, going on vacation, and baking up treats for our friends, I literally had no time to get these recipes posted.  I hope you don't mind me going back into Christmas mode for awhile, but I promise Valentine's treats are coming soon!  

Hope you all had a wonderful holiday.  Thanks for sharing some of your time with me this year!

These dark chocolate cupcakes are filled with peppermint whipped cream and topped with peppermint marshmallow buttercream, and peppermint candy pieces.

Dark Chocolate Peppermint Cupcakes

-24 dark chocolate cupcakes, baked (I just use a Betty Crocker box mix, replace the water with milk, and add 3 Tbsp dutch process cocoa.)

-Peppermint whipped  cream, for filling cupcakes (Half of the recipe is plenty.)

-Peppermint Marshmallow Buttercream Frosting (Omit vanilla, and replace with 1 tsp peppermint extract.)


Fill cooled cupcakes with peppermint whipped cream.  The easiest way is to use a cupcake "corer" to quickly cut a hole in the center of each cupcakes.  (You can buy this at Hobby Lobby in the cake decorating section.) You can also just use a knife to cut an inverted cone in the center of each cupcake and remove the cake piece.

Top each cupcake with a swirl of peppermint frosting to cover the whipped cream.  I used a jumbo round tip.

Garnish cupcakes with Starlight mint pieces.  (Smash them with a rolling pin or mallet; don't put them in the food processor.)  If you prefer a pinkish color, you can use crushed candy cane instead of a pink sugar.