Dessert & Baked Goods » North Pole Cupcakes
Ingredients
Mint Chocolate Cupcakes
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 2 sticks unsalted butter, room temperature
- 3 oz semisweet chocolate (pieces or chips), melted & cooled slightly
- 3 large eggs, room temperature
- 1½ cups whole milk, room temperature
- 2 tbsp peppermint extract
Candy Cane - Oreo Frosting
- 8 sticks unsalted butter, room temperature
- 8 cups powdered sugar
- 2 tbsp vanilla extract
- ¼ cup heavy cream
- 2 sleeves Oreos (about ⅔ package)
- ¼ cup crushed candy canes
Garnish
- 1 lb white chocolate (pieces or chips), melted
- mini candy canes
Special Equipment
- stand mixer with paddle attachment
- 12 (jumbo) or 24 (standard) cup muffin tin
- cupcake liners
- cooling rack
How-to
Make Cupcakes
- Preheat oven to 350º
- Prepare muffin tins with paper liners. The batter makes 12 jumbo or 24 standard cupcakes
- Add all dry ingredients in the bowl of a stand mixer and allow to process on low to sift ingredients, about 2 minutes
- Add butter and mix on low until it starts to incorporate with the flour
- Slowly drizzle in chocolate while mixing on medium speed. Allow to mix and combine, about 2 minutes
- Add eggs, 1 at a time, then milk and peppermint extract. Mix on medium speed about 1 minute
- Divide batter between cups of muffin tin, two-thirds to three-quarters full – however, this cake doesn’t rise an extraordinary amount, and you don’t need to worry about over-filling
- Bake 15 minutes for regular-sized cakes or 20-22 minutes for jumbo cupcakes
- Allow to cool completely
Add Chocolate
- Dip the top of each cupcake in melted white chocolate Allow chocolate to set 5-10 minutes before applying frosting (you can speed up this process by briefly refrigerating them)
Make Frosting & Decorate
- Cream butter in a stand mixer with the paddle attachment on medium speed until fluffy
- Reduce speed to low. Add powdered sugar, a little bit at a time until incorporated
- Add vanilla and heavy cream. Mix until combined
- Add Oreos, a few at a time, and mix until broken into pieces, but still fairly chunky
- Mix in candy cane pieces
- Dollop a large spoonful of frosting atop each chocolate-dipped cupcake. Top with mini candy canes or other festive candy toppings
Adie Sprague
Adie Sprague, baker at Treat Cupcake Bar, exclaims that cupcake baking has been her "destiny." Her cake obsession started in high school, when she would bake goodies for friends during weekend gatherings. She went on to attend college for a degree in art, but found herself in the kitchen baking more often than studying. Adie finally realized that baking is what she loved to do. Now Adie is able to use her artistic talents and creativity when embellishing her sweet treats. Adie feels lucky knowing that her cakes add a little joy to her customers' lives.
Treat Cupcake Bar
'Tis the season for delicious, minty desserts. Adie Sprague of Treat Cupcake Bar bakes up moist, mint-chocolate jumbo cupcakes. (You can also make regular cupcakes, but we think the bigger, the better!) Dipped in with white chocolate, then topped with a hefty dollop of candy cane and Oreo frosting - Hello, Gorgeous!
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