Beth's Candy Cane Chocolate Cupcake Recipe | ENTERTAINING WITH BETH
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BETH'S CANDY CANE CUPCAKE RECIPE
makes 12 cupcakes
Ingredients:
¼ cup (35 g) bittersweet chocolate chips
2/3 cup (70 g) unsweetened Cocoa powder
2/3 cup (160 ml) hot water
1 cup (200 g) of sugar
¾ cup (180 ml) vegetable oil
2 eggs
2 tsp (10 ml) peppermint extract
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
Frosting:
16 oz (460 g) whipped cream cheese
¾ cup (75 g) powdered sugar
1 ½ tsp (7.5 ml) of vanilla extract
2 tbsp (30 ml) milk
Garnish:
2 candy canes, crushed
Method:
Preheat oven to 350F (175 C) degrees.
Place 12 Simply Baked baking cups on a baking sheet.
In a large heat safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top and whisk to combine.
Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the peppermint extract. Set aside.
In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
Fill the cupcake wells ¾ of the way full, about 1 good ice cream scoop per cup. Bake 25-30 mins or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.
Transfer frosting to a pastry bag fitted with your favorite tip (I love the Wilton 2D tip) top with a few crushed candy canes. Serve with the Simply Baked spoons.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Видео Beth's Candy Cane Chocolate Cupcake Recipe | ENTERTAINING WITH BETH канала Entertaining With Beth
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
****LEARN MORE ABOUT MY SUBSCRIPTION BOX*** https://goo.gl/PBv2nY
WATCH THE SUBSCRIPTION BOX UNBOXING VIDEOS!
Oct Box http://bit.ly/2zdOhYN
Dec Box http://bit.ly/2BYlyW1
Simply Baked Holiday Baking Cups: http://bit.ly/2AfGtVV
Simply Baked Wooden Spoons: http://bit.ly/2jhB081
Wilton 2D Tip http://bit.ly/2AIBpb8
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner)
SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8
BETH'S CANDY CANE CUPCAKE RECIPE
makes 12 cupcakes
Ingredients:
¼ cup (35 g) bittersweet chocolate chips
2/3 cup (70 g) unsweetened Cocoa powder
2/3 cup (160 ml) hot water
1 cup (200 g) of sugar
¾ cup (180 ml) vegetable oil
2 eggs
2 tsp (10 ml) peppermint extract
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
Frosting:
16 oz (460 g) whipped cream cheese
¾ cup (75 g) powdered sugar
1 ½ tsp (7.5 ml) of vanilla extract
2 tbsp (30 ml) milk
Garnish:
2 candy canes, crushed
Method:
Preheat oven to 350F (175 C) degrees.
Place 12 Simply Baked baking cups on a baking sheet.
In a large heat safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top and whisk to combine.
Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the peppermint extract. Set aside.
In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
Fill the cupcake wells ¾ of the way full, about 1 good ice cream scoop per cup. Bake 25-30 mins or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.
Transfer frosting to a pastry bag fitted with your favorite tip (I love the Wilton 2D tip) top with a few crushed candy canes. Serve with the Simply Baked spoons.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Видео Beth's Candy Cane Chocolate Cupcake Recipe | ENTERTAINING WITH BETH канала Entertaining With Beth
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