This Candy Cane Honey Chocolate Cupcakes Recipe is probably my favorite because they are very similar to chocolate cake if you compare them to most other cupcakes. My favorite decorating cream blends perfectly with this peppermint chocolate sponge cupcake.
After someone asked me if I had any cupcake recipes on my blog, I realized that I don't. Thank you for that. There are just a couple of muffin recipes, but no cupcake. So, let’s correct that. Today I want to share one of my favorite cupcake recipes. I like cupcakes a lot, one reason being that a cupcake is a lot like regular cake, but in a smaller serving than a slice of cake.
You get to enjoy the sweets without overloading yourself with calories. Well, that’s if you stop after one cupcake. My favorite part about making these cupcakes is when they are done baking, you open the oven to take them out and get that strong aroma of peppermint.
Your kitchen is filled with that holiday peppermint/chocolaty aroma. Let them cool; decorate cupcakes, store them in the air tight container for the cupcakes to soften, then sprinkle crushed peppermint candy canes right before serving. If you sprinkle earlier, it will melt, leaving red drops on the cupcake cream. Enjoy!
Cupcakes Ingredients
4 large – eggs
½ cup – granulated sugar
⅓ cup – honey
1 cup – all-purpose flour
1 tsp. –baking powder
½ cup – cocoa
¼ cup – crushed peppermint
Cupcake molds
12 oz. – cool whip thawed
¾ cup – sour cream
¼ cup – powdered sugar
How to Make Candy Cane Honey Chocolate Cupcakes
1. Preheat oven to 350 F. Beat eggs and sugar together on high for 5 minutes. Reduce the speed to low add honey. Increase the speed to high and beat for another minute.
2. While the eggs sugar and honey are beating prepare dry ingredients flour, baking powder and cocoa in a bowl. Remove bowl with mixed eggs and sift dry ingredients into the egg mixture. Stir in dry ingredients very carefully with a hand whisker or spatula.
3. Add crushed candy canes. Fold in carefully.
4. Line cupcake pan with cupcake molds. Scoop one full ice cream scoop of batter into each cupcake mold (it should be just about half of the cupcake mold). You should be enough batter for all 24 cupcakes. Bake all 24 cupcakes at 350 F for 18 minutes.
5. Remove from the oven. Let it cool in the pan for 5 minutes before removing from the pan.
6. Remove from the pan and let them cool completely. The cupcakes will be a little hard; the cream will soften the cupcakes after they are decorated.
How to Make Cupcakes Frosting
While the cupcakes are cooling down, we can start making the cream. Place cool whip, sour cream and powdered sugar into a bowl. Mix until well combined and smooth to texture.
Decorate the cupcakes. Store it in a air tight container for at least 4 hours. Sprinkle crushed candy canes right before serving.
If you make this Candy Cane Honey Chocolate Cupcakes Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Recipe Card
Candy Cane Honey Chocolate Cupcakes Recipe
Ingredients
- 4 large – eggs
- ½ cup – granulated sugar
- ⅓ cup – honey
- 1 cup – all-purpose flour
- 1 tsp. –baking powder
- ½ cup – cocoa
- ¼ cup – crushed peppermint
- Cupcake molds
- 12 oz. – cool whip thawed
- ¾ cup – sour cream
- ¼ cup – powdered sugar
Instructions
- Preheat oven to 350 F. Beat eggs and sugar together on high for 5 minutes. Reduce the speed to low add honey. Increase the speed to high and beat for another minute.
- While the eggs sugar and honey are beating prepare dry ingredients flour, baking powder and cocoa in a bowl. Remove bowl with mixed eggs and sift dry ingredients into the egg mixture. Stir in dry ingredients very carefully with a hand whisker or spatula.
- Add crushed candy canes. Fold in carefully.
- Line cupcake pan with cupcake molds. Scoop one full ice cream scoop of batter into each cupcake mold. You should be enough batter for all 24 cupcakes. Bake all 24 cupcakes at 350 F for 18 minutes.
- Remove from the oven. Let it cool in the pan for 5 minutes before removing from the pan.
- Remove from the pan and let them cool completely. The cupcakes will be a little hard; the cream will soften the cupcakes after they are decorated.
- Prepare the cream:
- While the cupcakes are cooling down, we can start making the cream. Place cool whip, sour cream and powdered sugar into a bowl. Mix until well combined and smooth to texture.
- Decorate the cupcakes. Store it in a air tight container for at least 4 hours. Sprinkle crushed candy canes right before serving.
- Enjoy!
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