Candy Cane Cupcakes

• Prep1 h 20 min
• Cook20 min
• Total1 h 40 min
• Serves12

Ingredients

For the crushed candy canes

• 60 g candy canes, unwrapped and broken in half (about 4 regular canes)

For the chocolate cupcakes

• 200 g sugar (1 cup)
• 125 g all-purpose flour (1 cup)
• 40 g unsweetened cocoa powder (1/2 cup)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 120 g whole milk (1/2 cup)
• 55 g vegetable oil (1/4 cup)
• 1 tsp vanilla extract
• 120 g very hot water or hot brewed coffee (1/2 cup)

For the peppermint buttercream

• 225 g unsalted butter, softened (1 cup, 2 sticks)
• 420 g powdered sugar (3 1/2 cups)
• 30 g heavy cream or whole milk (2 tbsp)
• 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• 1 pinch salt
• Pink or red gel food coloring

To decorate

• 12 mini candy canes

Instructions

1. Place the candy canes in the clean, dry mixing bowl and chop 3 sec/speed 6 into small pieces. Transfer them to a small bowl. There is no need to wash the mixing bowl.
2. Heat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners. For the cupcakes, place the sugar, flour, cocoa, baking soda, baking powder and salt in the mixing bowl and mix 10 sec/speed 4.
3. Add the egg, milk, oil and vanilla and mix 15 sec/speed 4. Add the hot water and mix 10 sec/speed 3, scrape down the sides with the spatula and mix 5 sec/speed 3 more. The batter will be thin.
4. Pour the batter into the liners, about 2/3 full, and bake in the oven 18-20 min, until a toothpick in the center comes out clean. Cool 5 min in the pan, then completely on a rack, about 45 min.
5. Wash and dry the mixing bowl. For the buttercream, insert the butterfly whisk, add the butter and whip 1 min/speed 3.5. Add half the powdered sugar, put the measuring cup in place and whip 1 min/speed 3.5.
6. Add the rest of the powdered sugar, the cream, peppermint extract, vanilla and salt and whip 1 min/speed 3.5. Scrape down the sides and whip 30 sec/speed 3.5 more, until pale and fluffy.
7. Move half the buttercream to a bowl and stir in a little pink coloring. Fit a piping bag with a large open star tip, then spoon the pink down one side of the bag and the white down the other.
8. Pipe a swirl on each cupcake, so the pink and white come out together, and sprinkle with crushed candy cane.
9. Push a mini candy cane into the top of each swirl just before serving.

Tips

• Crushed candy cane melts into the frosting after a few hours, especially in the fridge, so sprinkle it on close to serving time.
• Peppermint extract is strong: start with 1/2 tsp, taste, and add more a drop at a time. Peppermint oil is much stronger, so don't swap it in at the same amount.
• Bake the cupcakes a day ahead and keep them covered at room temperature. Frosted cupcakes keep 3 days in an airtight container in the fridge.