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To make Bakery-Style Peppermint Chocolate Cupcakes, you need fresh ingredients that bring out great flavor. Here’s the list of what you need: - 1 ¾ cups all-purpose flour - ¾ cup unsweetened cocoa powder - 2 cups granulated sugar - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs, at room temperature - 1 cup whole milk, at room temperature - ½ cup vegetable oil - 2 teaspoons pure vanilla extract - 1 cup boiling water - 1 teaspoon peppermint extract - 1 cup semi-sweet or dark chocolate chips - 12 candy canes, crushed (for garnish) Each item plays a key role in your cupcakes. The all-purpose flour gives structure, while cocoa powder adds rich chocolate taste. Sugar sweetens and helps with texture. Baking powder and baking soda make your cupcakes rise. Salt enhances flavors and balances sweetness. Using room temperature eggs and milk helps the batter mix smoothly. The vegetable oil keeps the cupcakes moist, and vanilla extract gives a lovely aroma. Boiling water thins the batter, making it perfectly light. Peppermint extract adds that holiday spirit while chocolate chips give a tasty surprise. The crushed candy canes on top not only look festive but add a nice crunch. Make sure to gather these ingredients before you start baking. You’ll love how they come together to create delicious, bakery-style cupcakes! 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line a standard cupcake pan with paper liners. This keeps your cupcakes from sticking. 3. In a large bowl, mix together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. 4. Sift this mix. Sifting helps remove lumps and combines the ingredients well. 5. Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat at medium speed for about 2 minutes. It should look smooth and creamy. 6. Carefully stir in the boiling water. The batter will be thin, but that’s fine. 1. Gently fold in the peppermint extract and chocolate chips. This adds fun flavor and texture. 2. Fill each cupcake liner about ⅔ full with the batter. This gives room for the cupcakes to rise. 3. Bake for 18-20 minutes. Insert a toothpick into a cupcake; it should come out clean. 4. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then, move them to a wire rack to cool completely. 1. For the frosting, prepare a fluffy vanilla or peppermint buttercream. This adds sweetness and creaminess. 2. Pipe a generous swirl of frosting onto each cooled cupcake. Use a piping bag to make it look pretty. 3. Top with crushed candy canes. This adds a festive touch and extra crunch. Using room temperature ingredients is key. When eggs and milk warm up, they mix better. This helps the cupcakes rise and gives them a nice texture. Sifting your dry ingredients makes a big difference. It breaks up lumps and adds air. This step helps the cupcakes stay light and fluffy. For flour, measuring correctly is a must. Use a spoon to scoop flour into your measuring cup. Avoid packing it down. This way, your cupcakes won’t turn out too dense. A piping bag is your best friend for frosting. Fill it with your buttercream and twist the top to keep it closed. Squeeze gently to control the flow of frosting. Choosing the right tip makes your cupcakes look special. A star tip creates pretty swirls, while a round tip gives a classic look. Experiment with different tips to find your favorite style. You can try different peppermint extracts. Look for options like peppermint oil for a stronger flavor. Just remember, a little goes a long way! Adding more chocolate chips is a simple way to boost richness. Extra chips melt into the batter and create delicious pockets of chocolate. This makes each bite even better. {{image_4}} You can switch up the flavor of your peppermint chocolate cupcakes easily. - Dark chocolate version: Use dark cocoa powder instead of unsweetened cocoa. This gives a richer taste. You can also add dark chocolate chips for extra depth. - Vanilla peppermint cupcakes: Replace cocoa powder with extra flour. Add a bit more peppermint extract to keep the flavor strong. Top these with vanilla frosting for a sweet twist. You can also adjust the recipe for different diets. - Gluten-free options: Substitute all-purpose flour with a gluten-free blend. Make sure it has a good binding agent, like xanthan gum, for the best results. - Dairy-free alternatives for frosting: Use coconut cream or a dairy-free butter substitute. This way, you can enjoy the same fluffy texture without dairy. These cupcakes fit perfectly for different events. - Holiday-themed decorations: Use red and green sprinkles or edible glitter. This makes the cupcakes fun and festive for the holidays. - Special occasion adaptations: For birthdays, add colorful frosting and fun toppers. You can also use seasonal flavors like eggnog or pumpkin spice during fall and winter. These variations let you enjoy this recipe all year round! To keep your peppermint chocolate cupcakes fresh, store them in an airtight container. This will help keep them moist. You can place them at room temperature for up to three days. Make sure they are away from direct sunlight and heat. If you live in a warm area, consider refrigerating them. This will help preserve their taste and texture. When storing cupcakes in the fridge, keep them in a container to avoid drying out. They can last about a week in the refrigerator. It's important to note that refrigeration may change the texture slightly. Freezing is a great way to save your cupcakes for later. To freeze, first let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to eat them, take the cupcakes out and let them thaw at room temperature. If you're in a hurry, you can use the microwave for a few seconds. Just be careful not to overheat them. This way, your cupcakes will taste just as good as when they were fresh! Yes, you can make these cupcakes in advance. Bake them a day or two before your event. Just store them in an airtight container at room temperature. This keeps them fresh and tasty. You can frost them right before serving for the best look and taste. To know if your cupcakes are done, use a toothpick. Insert it into the center of a cupcake. If it comes out clean, they are ready. If it has wet batter on it, bake for a few more minutes. It usually takes 18 to 20 minutes in the oven. Absolutely! You can use any frosting you like. Vanilla buttercream works great. Peppermint frosting adds extra flavor. Cream cheese frosting is also a delicious option. Get creative and choose your favorite! To crush candy canes, place them in a zip-top bag. Use a rolling pin to smash them into small pieces. You can also use a food processor for a finer crush. Just be careful not to turn them into powder. You don't need to refrigerate cupcakes with frosting if you eat them within a few days. Just keep them in a cool, dry place. If you plan to keep them longer, it’s best to refrigerate them. Just let them come back to room temperature before serving. These cupcakes are easy to make and full of flavor. We covered all ingredients, steps, and tips for perfect results. Keep your ingredients at room temperature and sift for lightness. Consider flavor variations and dietary needs to make these treats your own. Store them properly to enjoy later. With these simple guidelines, you'll have delightfully tasty cupcakes ready for any occasion.

Bakery-Style Peppermint Chocolate Cupcakes

Indulge in the festive spirit with these Bakery-Style Peppermint Chocolate Cupcakes! Soft, chocolatey, and perfectly minty, these cupcakes are sure to impress your guests this holiday season. With easy-to-follow steps and a delightful buttercream frosting topped with crushed candy canes, you’ll create a treat everyone will love. Click through to explore the full recipe and bring this scrumptious dessert to your holiday table!
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Ingredients
  

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs, at room temperature

1 cup whole milk, at room temperature

½ cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 teaspoon peppermint extract

1 cup semi-sweet or dark chocolate chips

12 candy canes, crushed (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners to prevent sticking.

    In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sift the mixture to ensure it is well combined and free of lumps.

      To the dry ingredients, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat using an electric mixer on medium speed for 2 minutes until the batter is smooth and creamy.

        Carefully mix in the boiling water, stirring until the batter is well combined. Note that the batter will be quite thin, which is normal for this recipe.

          Gently fold in the peppermint extract and chocolate chips, ensuring they are evenly distributed throughout the batter.

            Using a measuring cup or spoon, fill each cupcake liner about ⅔ full with the batter to allow for rising.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

                Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Transfer them to a wire rack to cool completely before frosting.

                  For decoration, pipe a generous swirl of fluffy vanilla or peppermint buttercream frosting onto each cooled cupcake. Sprinkle the top with the crushed candy canes for a festive pop of color and flavor.

                    - Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cupcakes

                      - Presentation Tips: Use a piping bag fitted with a decorative tip to create a beautiful frosting swirl. Garnish with additional crushed candy canes and place the cupcakes on a decorative platter or festive cake stand to elevate your holiday presentation!