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Chocolate Peppermint Kiss Cupcakes

December 23, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate Peppermint Kiss CupcakesChocolate Peppermint Kiss CupcakesChocolate Peppermint Kiss Cupcakes

Today marks the last day of my chocolate peppermint baking journey (well maybe not the last last as I’ll be sharing another recipe over on Lark and Linen’s blog soon, but it’s the last day on my blog) so why not go with a bang.  Or rather a kiss.  I give you Chocolate Peppermint Kiss Cupcakes.

By adding a simple, and oh so delicious, Hershey Candy Cane Kiss, a little peppermint extract and crushed candy cane I’ve taken the best chocolate and buttercream frosted cupcake to a whole other festive level.  And the frosting.  I can’t even talk about the frosting.  Well actually if you’ve been following me on Twitter you’d know that I’ve been eating the chocolate buttercream frosting morning, noon and night for the past few days.  Hello holiday gluttony.  Happy Monday Loves…only two more sleeps till Christmas!  truly, MKR

Chocolate Peppermint Kiss Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. 1/2 teaspoon peppermint extract
  12. 1 bag of Hershey Candy Cane Kisses
  13. CK Products Chocolate Buttercream Frosting
  14. crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners. Place 1 kiss in the center of each paper liner.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs, vanilla extract, and peppermint extract and whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 18-22 minutes. **Normally I insert a toothpick in the center of the cupcake to check if cupcakes are done, but you don't want to hit the Hershey kiss so test by inserting just outside the center. The toothpick should come out clean with a few crumbs attached.**
  8. Transfer to wire rack and let completely cool.
  9. Frost with CK Products Chocolate Buttercream Frosting.
Notes
  1. I've tried numerous buttercream frosting recipes and brands, however CK Products Buttercream Frosting is by far the BEST I've ever tasted!
Welcome by Waiting on Martha https://waitingonmartha.com/

All images original to Waiting On Martha

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Homemade Hot Cocoa & Whipped Cream

December 22, 2013
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Homemade Hot CocoaHomemade Hot Cocoa

I’m wrapping up the week, and almost the year, with one last detail from my “Cold Hands Warm Heart” Cocoa Gathering.  The homemade hot cocoa!  For our trip to the farm I actually used Ticket Chocolate’s Peppermint and Vanilla Mint Hot Cocoa Sticks (pictured above) as they’re easy to transport and super gorgeous.  But when I’m at home, with an actual stove I like to make my oh-so rich, homemade hot cocoa and whipped cream.  And of course you know it wouldn’t be like me to not make a spiked version for those of age.  Merry, Merry Loves!  truly, MKR

Homemade Hot Cocoa & Whipped Cream
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Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Ingredients
  1. 1 teaspoon cornstarch
  2. 2 cups half-and-half
  3. 6 ounces bittersweet (60% cacao) chocolate, chopped
  4. 2 tablespoons unsweetened cocoa powder
  5. 1/2 teaspoon vanilla extract (you can sub out the vanilla for 1 pinch of cayenne pepper and 1 pinch of cinnamon for a spiced chocolate cocoa)
  6. 1-2 pinches of salt
  7. Peppermint Schnapps for the spiked Adult only version
For the Whipped Cream
  1. 2 cups heavy cream
  2. 2 ounces sugar
  3. Few dashes vanilla extract (you could also add a few drops of peppermint for peppermint whip)
For the Hot Cocoa
  1. Mix together the cornstarch and salt, and whisk in the half-and-half until cornstarch is dissolved.
  2. Bring the mixture to a boil over medium heat, whisking constantly, reduce the heat and slowly simmer it, whisking frequently, 2 minutes.
  3. Remove the pan from the heat and add the chopped chocolate and whisk the mixture until chocolate is melted. Stir in the cocoa, vanilla, and peppermint schnapps for adults. Reheat over low heat if mixture cools.
  4. Garnish with marshmallow or our homemade whip cream
For the Whipped Cream
  1. Whip all ingredients together until you have soft peaks.
Welcome by Waiting on Martha https://waitingonmartha.com/

 Photos via Rustic White Photography 

 
comments (3)

Homemade Hot Cocoa & Whipped Cream

December 22, 2013
Story By: Mandy Kellogg Rye
Filed Under > Food

COMMENT
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Homemade Hot CocoaHomemade Hot Cocoa

I’m wrapping up the week, and almost the year, with one last detail from my “Cold Hands Warm Heart” Cocoa Gathering.  The homemade hot cocoa!  For our trip to the farm I actually used Ticket Chocolate’s Peppermint and Vanilla Mint Hot Cocoa Sticks (pictured above) as they’re easy to transport and super gorgeous.  But when I’m at home, with an actual stove I like to make my oh-so rich, homemade hot cocoa and whipped cream.  And of course you know it wouldn’t be like me to not make a spiked version for those of age.  Merry, Merry Loves!  truly, MKR

Homemade Hot Cocoa & Whipped Cream
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Ingredients
  1. 1 teaspoon cornstarch
  2. 2 cups half-and-half
  3. 6 ounces bittersweet (60% cacao) chocolate, chopped
  4. 2 tablespoons unsweetened cocoa powder
  5. 1/2 teaspoon vanilla extract (you can sub out the vanilla for 1 pinch of cayenne pepper and 1 pinch of cinnamon for a spiced chocolate cocoa)
  6. 1-2 pinches of salt
  7. Peppermint Schnapps for the spiked Adult only version
For the Whipped Cream
  1. 2 cups heavy cream
  2. 2 ounces sugar
  3. Few dashes vanilla extract (you could also add a few drops of peppermint for peppermint whip)
For the Hot Cocoa
  1. Mix together the cornstarch and salt, and whisk in the half-and-half until cornstarch is dissolved.
  2. Bring the mixture to a boil over medium heat, whisking constantly, reduce the heat and slowly simmer it, whisking frequently, 2 minutes.
  3. Remove the pan from the heat and add the chopped chocolate and whisk the mixture until chocolate is melted. Stir in the cocoa, vanilla, and peppermint schnapps for adults. Reheat over low heat if mixture cools.
  4. Garnish with marshmallow or our homemade whip cream
For the Whipped Cream
  1. Whip all ingredients together until you have soft peaks.
Welcome by Waiting on Martha https://waitingonmartha.com/

 Photos via Rustic White Photography 

 
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