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Peppermint Hot Chocolate Cupcakes

 
One serving costs about $0.56

$0.56 per serving

42 people like this recipe

42 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 christmas antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:18%

Spoonacular Score: 18%

 

Peppermint Hot Chocolate Cupcakes might be just the American recipe you are searching for. One serving contains 375 calories, 3g of protein, and 15g of fat. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. A couple people made this recipe, and 42 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. A mixture of vanillan extract, vegetable oil, hot-brewed coffee, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. Try Chocolate Peppermint Cupcakes, Chocolate Peppermint Cupcakes, and Chocolate Peppermint Cupcakes for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps baking powder
baking powder
1.33 tsps
1.33 tsps baking soda
baking soda
1 cup
1 cup brewed coffee
brewed coffee
0.5 cups
0.5 cups butter
butter
1 cup
1 cup buttermilk
buttermilk
2
2  eggs
eggs
1.67 cups
1.67 cups flour
flour
0.5 cups
0.5 cups heavy cream
heavy cream
7 oz
7 oz marshmallow creme
marshmallow creme
2 Tbsps
2 Tbsps milk
milk
0.25 cups
0.25 cups peppermint candies
peppermint candies
1 tsp
1 tsp peppermint extract
peppermint extract
4 cups
4 cups powdered sugar
powdered sugar
1 tsp
1 tsp salt
salt
6 oz
6 oz semisweet chocolate
semisweet chocolate
2 oz
2 oz semisweet chocolate chips
semisweet chocolate chips
2 cups
2 cups sugar
sugar
0.5 Tbsps
0.5 Tbsps unsalted butter
unsalted butter
1 cup
1 cup unsweetened cocoa powder
unsweetened cocoa powder
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
0.5 cups
0.5 cups vegetable oil
vegetable oil
0.5 tsps baking powder
0.5 tsps
baking powder
1.33 tsps baking soda
1.33 tsps
baking soda
1 cup brewed coffee
1 cup
brewed coffee
0.5 cups butter
0.5 cups
butter
1 cup buttermilk
1 cup
buttermilk
2  eggs
2
eggs
1.67 cups flour
1.67 cups
flour
0.5 cups heavy cream
0.5 cups
heavy cream
7 oz marshmallow creme
7 oz
marshmallow creme
2 Tbsps milk
2 Tbsps
milk
0.25 cups peppermint candies
0.25 cups
peppermint candies
1 tsp peppermint extract
1 tsp
peppermint extract
4 cups powdered sugar
4 cups
powdered sugar
1 tsp salt
1 tsp
salt
6 oz semisweet chocolate
6 oz
semisweet chocolate
2 oz semisweet chocolate chips
2 oz
semisweet chocolate chips
2 cups sugar
2 cups
sugar
0.5 Tbsps unsalted butter
0.5 Tbsps
unsalted butter
1 cup unsweetened cocoa powder
1 cup
unsweetened cocoa powder
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
0.5 cups vegetable oil
0.5 cups
vegetable oil

Equipment

muffin liners
muffin liners
hand mixer
hand mixer
apple corer
apple corer
muffin tray
muffin tray
pastry bag
pastry bag
toothpicks
toothpicks
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
muffin liners
muffin liners
hand mixer
hand mixer
apple corer
apple corer
muffin tray
muffin tray
pastry bag
pastry bag
toothpicks
toothpicks
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  2. Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
  3. Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
  4. While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a star tip.
  5. To make the Chocolate Ganache, bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
  6. To make the Peppermint Marshmallow Buttercream Frosting, whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.
  7. To assemble cupcakes:
  8. Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.56
Ingredient
½ teaspoons baking powder
1 cup brewed coffee
½ cups butter
1 cup buttermilk
2 eggs
1.6666666666666665 cups flour
½ cups heavy cream
7 ounces marshmallow creme
2 tablespoons milk
¼ cups peppermint candies
1 teaspoon peppermint extract
4 cups powdered sugar
6 ounces semisweet chocolate
2 ounces semisweet chocolate chips
2 cups sugar
½ tablespoons unsalted butter
1 cup unsweetened cocoa powder
½ teaspoons vanilla extract
½ cups vegetable oil
Price
$0.01
$0.12
$0.97
$0.49
$0.48
$0.28
$0.65
$1.63
$0.04
$0.20
$0.26
$1.54
$3.83
$0.38
$0.55
$0.06
$1.38
$0.15
$0.44
$13.46

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
374 Calories
3g Protein
15g Total Fat
59g Carbs
1% Health Score
Limit These
Calories
374
19%

Fat
15g
24%

  Saturated Fat
10g
63%

Carbohydrates
59g
20%

  Sugar
46g
52%

Cholesterol
33mg
11%

Sodium
212mg
9%

Caffeine
20mg
7%

Get Enough Of These
Protein
3g
6%

Manganese
0.33mg
16%

Copper
0.28mg
14%

Magnesium
38mg
10%

Iron
1mg
9%

Phosphorus
87mg
9%

Fiber
2g
9%

Selenium
6µg
9%

Vitamin B2
0.11mg
7%

Vitamin B1
0.08mg
6%

Folate
19µg
5%

Vitamin A
241IU
5%

Potassium
156mg
4%

Zinc
0.67mg
4%

Calcium
35mg
4%

Vitamin B3
0.71mg
4%

Vitamin E
0.45mg
3%

Vitamin K
2µg
2%

Vitamin D
0.33µg
2%

Vitamin B5
0.22mg
2%

Vitamin B12
0.12µg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need

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