Peppermint Chocolate Candy Can Cupcakes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 2 1/4 cup Cake flour
  • 1/3 cup Cocoa powder
  • 1 tsp Peppermint extract
  • 1 32 oz. bag Powdered sugar
  • 1 tsp Salt
  • 1 cup Shortening
  • 1 3/4 cup Sugar
  • 3 tsp Vanilla

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Butter
  • 1/2 cup Milk or cream
  • 1/2 cup Sour cream

• Desserts

  • 24 Andes peppermint, Thins
  • 1 Candy canes

• Liquids

  • 1 cup Water

• Other

  • Buttercream
  • red food dye (paste or gel

Found on thecreativebite.com

Description

Ingredients

• CAKE
• 1 c. unsalted butter
• 1¾ c. sugar
• 2 large eggs
• ½ cup sour cream
• 1 c. water
• ⅓ c. cocoa powder
• 1 tsp. salt
• 2¼ c. cake flour
• 1½ tsp. baking soda
• 2 tsp vanilla extract
• BUTTERCREAM
• 1 c. shortening (butter flavored)
• 1 c. butter
• ½ c. milk or cream
• 1 tsp. peppermint extract
• 1 tsp. vanilla extract
• red food dye (paste or gel)
• 32 oz. bag powdered sugar
• crushed candy canes for garnish
• 24 Andes Peppermint Thins

Directions

• Preheat your oven to 350°.
• In a large bowl, beat the butter and sugar for a minute. Add the eggs, sour cream and water and mix until combined. Add the remaining cake ingredients and beat for 1-2 minutes until smooth and only a few lumps are visible.
• In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
• Meanwhile, in a large bowl, beat the butter and shortening for 3-4 minutes until smooth and lightened a bit in color. Add the vanilla, peppermint and ⅓ of the powdered sugar and beat for 2-3 minutes. Add half of the remaining powdered sugar and beat for an additional 2-3 minutes. Add the remainder of the powdered sugar and beat the buttercream until it is light and fluffy.
• Seperate the buttercream into two bowls and dye half of the frosting red. Fill one pipping bag half full of white buttercream and the other bag half full of red. Place both colors into one pipping bag with a large round tip. (YouTube tutorial)
• Pipe or spread the buttercream on the cooled cupcakes and top with crushed candy canes and a mint. Store in an airtight container.