Name: Chocolate Cupcakes with Peppermint Cream Cheese Filling and Buttercream Icing Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened (preferably lower fat, not fat-free); 1 egg, slightly beaten; ⅓ cup sugar; 1 teaspoon vanilla extract; 1 pinch salt; ½ cup mini chocolate chips; ½ cup crushed peppermint candies or candy canes; 1 cup sugar; 1 ½ cups flour; ¼ cup cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup water; ½ cup oil; 1 tablespoon vinegar; 1 teaspoon vanilla extract; 12 ounces (1 ½ cups) butter, softened; 4 ounces cream cheese, softened (preferably low fat, not fat-free); 2-pound bag powdered sugar (approximately 8 cups); 1 tablespoon vanilla extract; 6-8 tablespoons milk or half and half

Ingredients

8 ounces cream cheese, softened (preferably lower fat, not fat-free)

1 egg, slightly beaten

⅓ cup sugar

1 teaspoon vanilla extract

1 pinch salt

½ cup mini chocolate chips

½ cup crushed peppermint candies or candy canes

1 cup sugar

1 ½ cups flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup water

½ cup oil

1 tablespoon vinegar

1 teaspoon vanilla extract

12 ounces butter, softened

4 ounces cream cheese, softened (low fat, not fat-free)

Approximately 8 cups powdered sugar (about a 2-pound bag)

1 tablespoon vanilla extract

6-8 tablespoons milk or half and half

Instructions

Step 1: Preheat your oven to 350˚F and line two cupcake pans with 18 paper liners.

Step 2: In a small bowl, combine the softened cream cheese, beaten egg, ⅓ cup sugar, 1 teaspoon vanilla, and a pinch of salt. Mix well, then fold in the mini chocolate chips and crushed peppermint candies. Set this cream cheese mixture aside.

Step 3: In a larger bowl, whisk together 1 cup sugar, flour, cocoa powder, baking soda, and salt until evenly combined.

Step 4: In a separate bowl, combine the water, oil, vinegar, and 1 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and stir just until combined.

Step 5: Fill the prepared cupcake liners halfway with the chocolate batter.

Step 6: Drop a rounded tablespoon of the cream cheese mixture onto the center of each cupcake, dividing it evenly among all liners.

Step 7: Bake for 23 to 25 minutes. If the cupcakes are browning too quickly, cover them loosely with foil for the last 8 to 10 minutes. Avoid underbaking as it may cause the cupcakes to sink in the middle.

Step 8: Allow cupcakes to cool in the pans for 5 minutes before transferring to a wire rack. Cool completely before applying icing.

Step 9: To make the buttercream, use the wire whisk attachment of a stand mixer to beat the softened butter and cream cheese on medium-high speed for 5 minutes, scraping down the bowl once or twice.

Step 10: Reduce the mixer speed to low and gradually add the powdered sugar. Slowly add milk or half and half until you reach a soft, fluffy consistency, then increase speed back to medium-high and add vanilla extract. Whip until light and fluffy, about 5 more minutes.

Step 11: Transfer the buttercream to a piping bag fitted with a 1M Wilton tip and swirl onto the cooled cupcakes. If you’re new to icing cupcakes, seek out a simple piping tutorial to get started.

Tips & Variations

Use lower fat cream cheese for a lighter filling without sacrificing creaminess.

Replace peppermint candies with crushed candy canes for a similar minty crunch.

For a richer chocolate flavor, try adding a teaspoon of espresso powder to the batter.

Experiment with different piping tips to create unique buttercream designs.

FAQs

Can I make these cupcakes ahead of time?

You can bake the cupcakes a day in advance and store them covered in the refrigerator without icing. Add the buttercream just before serving to keep it fresh.

Can I use regular sugar instead of powdered sugar for the buttercream?

Powdered sugar is essential for a smooth, creamy buttercream. Using regular granulated sugar will result in a gritty texture, so it’s best to stick with powdered sugar.