I made these along with the eggnog cupcakes (I actually just divided the batter in half, and then made additions to each). I thought they were really good, and based on the rate at which they disappeared, so did the people I left the, for. On a side note, I’m aware that I’m way behind on posting at the moment (these are actually from December sometime), but if I can I’ll catch up soon. Despite the lack of posts, don’t despair, I haven’t stopped baking or cooking!
Peppermint Cupcakes
Downy Yellow Butter Cake (from the cake bible)
3 egg yolks1. Preheat oven to 350. In a medium bowl whisk together the egg yolks, 2 T of the milk, and the vanilla.
2. Combine the dry ingredients (including the sugar) in the bowl of a mixer, and mix on low speed for 30 seconds to blend.
3. Add the butter, the peppermint extract and remaining milk, continue mixing on low until ingredients are moistened. Fold in the ground peppermint candies. Then turn the mixer up to medium and beat for another 90 seconds.
4. Slowly add the egg mixture in thirds, beating for 20 seconds after each addition. Scrape down the sides of the bowl.
5. Fill mini-cupcake liners 2/3 full, and bake for 12-15 minutes, or until cakes are golden, and a tester comes out clean. Let cool
Chocolate mousse (from Cookwise)
2 cups heavy cream1. In a heavy saucepan heat the cream until you see steam.
2. Remove from heat, slowly stir in sugar. Add the chocolate, and continue stirring until it is all dissolved.
3. Refrigerate 4 hours, or overnight.
4. With a mixer on medium high speed, beat the mousse until stiff peaks form. Refrigerate until ready to use.
White chocolate peppermint frosting
½ cup heavy cream1. Bring the cream and butter to a simmer. Remove from heat and stir in white chocolate and peppermint extract
2. Refrigerate until spreadable.
Assembly
Use a piping bag fitted with a small tip to fill the cupcakes with chocolate mousse. Fill just until cupcake begins to bulge.
Frost with the cooled frosting.
