I’ve said it before and I’ll say it again – I love peppermint and chocolate. It reminds me of Christmas, so of course, I couldn’t resist making a few peppermint chocolate sweets this month. In fact, I’m sure I will make several more this month to celebrate while I can.
Anyway, I’ll get down to the point. I kept it pretty easy with this peppermint frosting recipe by adding it atop chocolate cupcakes made from box mix. It really is so much easier and a big time saver. Plus, the frosting is the real focal point here. The cake just complements it!To frost about 14 cupcakes, you need:
- 1 cup butter, softened
- 2 1/4 cups powdered sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 cup finely crushed peppermint candy
- 1 drop of pink or red food coloring (optional)
First, mix together the softened butter and powdered sugar. Then add the extracts, beating well before adding one drop of food coloring. The color just brightens it up a bit, so one drop will do.
Frosting tip: always add liquid ingredients after the butter and sugar have been well combined, otherwise your frosting may not achieve the right texture. I’ve made this mistake before and it really does make a difference.
Place a handful of peppermint candies into a plastic bag and use a hard object (I use a rolling pin) to break them into pieces. Then use the rolling pin to crush them as fine as you possibly can. You can also use a food processor if you have a good enough one – mine would break if I tried to crush hard candy. Mix in the crushed peppermint, setting aside the larger pieces for topping. Then top chocolate cupcakes with this colored peppermint frosting and garnish with crushed candy for a perfect yet simple holiday cupcake. Enjoy!