John Myers
Tart Chocolate Cupcakes with Peppermint Cream Filling and Peppermint Buttercream Topping
The perfect tart chocolate cupcakes with peppermint cream filling and peppermint buttercream topping recipe with a picture and simple step-by-step instructions.
- 250 g Liquid butter
- 125 g Sugar
- 1 packet Bourbon vanilla sugar
- 300 g Flour
- 7 g Baking powder
- 1 pinch Salt
- 3 Eggs
- 1 tsp Baking soda
- Milk
- 250 g Dark chocolate with at least 75% cocoa content
- 2,5 tbsp Cocoa powder
- 200 g Whipped cream
- 1 packet Cream stiffener
- 2 tsp Cocoa powder
- Powdered sugar
- 10 drops Peppermint oil
- The topping
- 350 g Powdered sugar
- 175 g Butter
- Green food coloring
- 2 tbsp Water
- 15 drops Peppermint oil
- The dough: melt the butter. Put sugar, vanilla sugar in a bowl. add the melted butter and stir until frothy. Mix flour with baking powder, baking soda and salt and add to the butter mixture … gradually add some milk and the eggs … Melt 200g dark chocolate in a water bath and add to the dough … stir vigorously … remaining 50 g Roughly chop the chocolate and add to the batter. Then add the cocoa powder and stir again vigorously … Here it is certainly necessary to add a little milk again so that the dough becomes softer, looser and more liquid. Preheat the oven to 180 ° C, top / bottom heat. Line a 12-cup muffin tin with paper liners and fill the dough into the liners. Then bake the whole thing for about 25-35 minutes – let cool down.
- The cream filling: Pour the whipped cream into a tall mixing vessel and beat vigorously with a hand mixer, gradually pouring in the packet of cream stiffener. 2 teaspoons of cocoa powder (if not chocolatey enough just add more), stir well with powdered sugar and add 5-10 drops of peppermint oil to taste and stir well. Hollow out the cold cakes in the middle, pour the chocolate-pepper cream into a piping bag and squirt into the holes.
- The topping: sift powdered sugar into a bowl. Add the butter (room temperature) and beat into a cream with the hand mixer, adding the water. Stir in the green food coloring and the 15-23 drops of peppermint oil …. Pour the buttercream into a piping bag with a star nozzle and spray onto the cupcakes in a circle from the outside to the inside … sprinkle with decorative sugar and place in the refrigerator to make the cream becomes solid.
- Attention: Use the peppermint oil sparingly .. it is better to add fewer drops and season to taste again and again .. because everyone has a different taste sensation. If you use too much it tastes too much like cough drops and becomes spicy.
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