Chocolate Candy Cane Cupcakes

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Photo by Emily Kinni
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  • Makes 24 cupcakes
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 25 g (15 g saturated fat)
    • Cholesterol 85 mg
    • Sodium 180 mg
    • Protein 3 g
    • Carbohydrate 42 g
    • Sugar 32 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 44 mg

Beat the butter with an electric mixer on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the peppermint extract and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Transfer ½ cup of the frosting to a small bowl and mix with the red food coloring.

Scoop the red frosting onto one side of a pastry bag (fitted with a ½ inch tip) or a plastic bag. Spread the frosting into a strip that runs the length of the bag. Scoop remaining white frosting into bag. Cut a ½ inch opening at the tip of the plastic bag, if using. 

Ingredients

  1. Check 24 chocolate cupcakes*
  2. Check 2 cups (4 sticks) unsalted butter, at room temperature
  3. Check 1 pound confectioners' sugar (about 3 3/4 cups), sifted
  4. Check 1 teaspoon peppermint extract
  5. Check pinch fine salt
  6. Check 1 teaspoon red food coloring

Directions

  1. Beat the butter with an electric mixer on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the peppermint extract and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
  2. Transfer ½ cup of the frosting to a small bowl and mix with the red food coloring.
  3. Scoop the red frosting onto one side of a pastry bag (fitted with a ½ inch tip) or a plastic bag. Spread the frosting into a strip that runs the length of the bag. Scoop remaining white frosting into bag. Cut a ½ inch opening at the tip of the plastic bag, if using. 
  4. Pipe the frosting onto the cupcakes, moving in a circular motion to make swirled mounds.
     

*Get the recipe for chocolate cupcakes here

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.