Peppermint Candy Cane Cupcakes

Inspired by this cake on Audra Fullerton's blog, these cupcakes were my go-to bake this Christmas. 

Ingredients for the cupcakes

140g caster sugar

220g plain flour 

45g cocoa powder

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 tsp vanilla extract

1/2 cup boiling water

For the ganache (cheat version)

100g chocolate spread

a few drops of peppermint extract

For the frosting

85g cream cheese

115g soft butter

350g icing sugar

1/2 tsp vanilla extract

a few drops of peppermint extract

For the decorations

mini candy canes

Method

1. To make the cupcakes, preheat the oven to 180. Combine all the dry ingredients in a mixing bowl. One by one, add the wet ingredients, mixing after every addition.

2. Bake for 15 minutes. Use a cake tester to check they are done and it comes out clean. Leave to cool.

3. To make the ganache, mix the peppermint extract into the chocolate spread and leave on one side. 

4. To make the frosting, beat the butter and cream cheese together. Add the extracts. Slowly add the icing sugar, a third at a time until smooth and thick. 

5. To assemble, level off the cupcakes to ensure a flat top. Spread some ganache on top of each cake. Fit a piping back with a star nozzle. Pipe a swirl of frosting on top of each cake. Place a candy cane on top.

Ta da! A very different, chocolatey, rich, minty, delicious Christmassy bake! X Bo