This holiday season wouldn’t have been the same without baking something with candy cane in it! Instead of doing a typical Christmas cookie I opted to try baking some cupcakes instead. With help from my mom (an avid baker), I decided to attempt a chocolate cupcake with white chocolate frosting and lastly topped with crushed candy cane pieces. I find really good tasting cupcakes take a lot of butter which make them expensive to bake – no wonder why they’re usually $5 a piece at bake shops! This recipe required 3 cups of butter to make 24 cupcakes with icing on top, but boy is it worth it. I got a bit lazy since it is the holidays and instead of designing my own recipe I sourced a chocolate cupcake recipe from the Butter baking book. It was only my second time piping frosting, so they weren’t all ‘picture perfect’ haha. However, these cupcakes tasted super rich, fluffy, and delicious – you will not disappoint your friends when you serve some to them!! One of my friends actually ate two, yes they are that good! :)
Since today is Dec 31st, I can happily say Happy New Years and see you next year! :)
2 1/2 cups flour
1 1/4 cups dark cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 cup granuldated sugar
1 cup dark bown sugar
3 large eggs
1 1/2 cup whole milk
3/4 cup sour cream
1/2 cup coffee, room temperature
2 teaspoons pure vanilla
White Chocolate Frosting
2 cups butter, room temperature
1/2 cup white chocolate chips or a chunk, chopped
4 cups icing sugar, sifted
1/2 cup whole milk
2 tablespoons pure vanilla
1/3 cup crushed candy canes
PREHEAT: oven to 350
COMBINE: together flour, cocoa, baking soda, and salf
CREAM: butter and both sugars on medium to high until light and fluffy. Add eggs in one at a time and beat well after each addition. Remember to scrape down sides of the bowl in between.
WHISK: together milk, sour cream, coffee, and vanilla to combine.
CREAM: together wet and dry ingredients by turning the mixer on low and in 3 parts add dry and liquid ingredients (start and end with dry). Remember to scrape down sides of the bowl several times. Fill each paper liner about 3/4 full with cupcake batter.
BAKE: for 20 to 25 minutes or until toothpick comes out clean. Make sure you cook the racks completely before piping with frosting on top.
FROSTING: beat butter on high until very pale in colour. Make sure to scrape down the sides at least 2 times while creaming the butter. Melt the chocolate until smooth in a heatproof bowl over a sauce pan – set aside to cool slightly. Turn the mixer on low and slowly add the icing sugar until combined, then slowly add milk and vanilla. Keep scraping down the sides as you go. Turn the mixer on high and cream for 10 to 12 minutes until the frosting is light and fluffy. Lastly gently fold the melted chocolate into the frosting until fully combined.