The Christmas craziness has finally settled down and I have a moment to post about the holiday cupcakes I made last week. These were inspired by the delicious Ghirardelli peppermint bark dark chocolate squares and a candy-cane filled with holiday flavored airplane bottles I was given for Christmas.
Dark Chocolate Cupcakes
My go-to chocolate cake recipe. Instead of 2 tsp of vanilla, I used 1 tsp of vanilla and 1 tsp of Godiva chocolate liqueur. The other substitution is dark chocolate cocoa, but if you prefer milk chocolate, the regular cocoa is fine! I used red cupcake liners to make the peppermint bark garnish pop. This recipe makes 24 cupcakes.
Peppermint Schnapps Buttercream Frosting
- 1 cup (2 sticks) butter
- 8 cups powdered sugar
- 1/4 cup plus 2 tbsp peppermint schnapps
- Beat butter for a few minutes. Add powdered sugar a cup at a time on a low speed. Beat to incorporate, scraping down bowl as needed. Add peppermint schnapps. I know this seems like a ton of frosting but I used almost all of it!
I’ve never put a lot of extra effort into the presentation of my baked goods, and I figured now that I’m blogging I better start! So instead of the usual Ziploc bag with a hole cut in the corner, I decided to take some extra time and use a tip (I got a new set recently for my birthday) and piping bag. Took a lot longer to frost, but I’m so pleased with the result I will definitely not be going back to the old way. I unwrapped a handful of the Ghirardelli chocolates to make some chocolate curls and sprinkled those on top of the properly frosted cupcakes. I always store my cupcakes in the fridge and they keep fresh for about a week!
Hope you all had a very Merry Christmas! And if your New Year’s resolution includes cutting back on sweets, you still have 3 days to indulge!