Peppermint Hot Cocoa Cupcakes

These Peppermint Hot Cocoa Cupcakes combine rich chocolate cupcakes with fluffy whipped cream and peppermint. They're so delicious and are just like a hot cup of peppermint hot cocoa but in cupcake form!

I love how fancy these cupcakes look but that they're easy to make. You'll bake the chocolate cupcakes first and then make that whipped cream once they're baked. It's a stabilized whipped cream recipe so it will hold up nicely. Finely crushed candy canes are added on top for an added crunch.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.

In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla. With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.

Bake for 22-24 minutes until a toothpick inserted in the center comes out clean. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4-5 seconds to melt it again. Set aside.

Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.

Scoop the stabilized whipped cream into a pastry bag fitted with a large piping tip like Ateco 807. Starting at the outside rim of the cupcake, begin to pipe the whipped cream in a clockwise motion, moving towards the center. Then use an offset spatula to smooth the frosting out.

Top with finely crushed candy canes. Repeat this process with the other cupcakes and chill until ready to serve. Enjoy!

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