Merry Christmas in July! It’s probably hard to think about Christmas during this time of the year, especially with everything going on in the world. I am longing for those cooler days though. I totally get that summer is supposed to be warm and some days hot, but, I just feel that this summer has had more days of unbearable heat and humidity than in recent years. Even the days that haven’t been that hot have been too humid for my liking. If it’s 83 degrees, I want it to feel like 83 and not 93 because of other factors. In my post for last year’s Christmas in July recipe, Chocolate Peppermint Chunk Cookies, I discussed the origins of the “holiday.” This year I am sharing a tidbit of information I recently learned, people actually have Christmas in July parties! Sorry, if this comes across as a shocker to me. I have heard of Christmas in July for years, but, never knew that people actually had parties to celebrate. Sounds like a fun idea, but, I definitely wouldn’t put up my Christmas Tree this early in the year regardless of how much I love Christmas. Instead, to celebrate Christmas in July I am sharing with you a Peppermint Chocolate Squared Cupcake recipe.
To amp the peppermint flavor in the cupcakes not only did I add peppermint extract to the batter, but, I infused peppermint into the milk by crushing peppermint candies and adding them to the milk while heating it so they could dissolve into it. And while the frosting also called for milk, I opted to just use peppermint extract to give it a peppermint flavor. The final product, a cupcake that’s making me long for all the sweet treats that are to come with the holidays!
Peppermint Chocolate Squared Cupcakes
Ingredients:
For the Cupcakes:
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole milk
4 starlight peppermint candies, crushed
1/2 cup unsweetened cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
For the Frosting:
1 stick unsalted butter, at room temperature
2 cups confectioners’ sugar
4 ounces melted semi-sweet chocolate (I used 3/4 cups semi-sweet chocolate chips)
2 tablespoons unsweetened cocoa powder
2 tablespoons whole milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Sprinkles or additional crushed peppermint candies to decorate.
Directions:
Preheat the oven to 350 F and line a cupcake pan with paper liners.
For the Cupcakes: Start by making the peppermint milk. In a small saucepan over medium hear (or using a glass measuring cup in a microwave) heat the milk and crushed candies together until the milk is hot but not boiling. Stir to melt the candies in the heated milk. Pour the heated milk over the cocoa powder in a large bowl and stir until smooth. Let cool slightly.
In a medium whisk together the flour, baking soda and salt. Set aside.
Once the cocoa mixture has cooled, whisk in the sugar, vegetable oil, egg, vanilla and peppermint extracts until the mixture is smooth. Then whisk in the flour mixture until just combined.
Divide the batter among the prepared cupcake pan and bake for 20 -25 minutes, or until a cake tester inserted in the center of one of the cupcakes comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cupcakes are cool make the frosting. In the bowl of a food processor combine the butter, confectioners’ sugar, melted chocolate, unsweetened cocoa powder, milk, vanilla and peppermint extracts and pulse the ingredients together until smooth.
Frost the cupcakes using your desired method and then top with sprinkles and/or crushed candies.
Recipe adapted from Food Network.
Bead Yarn & Spatula 