Ingredients
1 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
3/4 c. unsweetened dark cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. kosher salt
2 large eggs
3/4 c. room temperature water
3/4 c. whole milk
1/4 c. canola oil
1 tsp. McCormick® pure vanilla extract
1 tsp. McCormick® Peppermint extract
3 sticks unsalted butter, softened
2 1/2 c. powder sugar
1 1/2 c. (9-0z.) white chocolate, melted and cooled slightly
1/2 tsp. McCormick® Peppermint extract
1/4 tsp. kosher salt
1 c. dark chocolate chips
1/4 c. heavy cream
2 candy canes, crushed
Preparation
Step 1Preheat oven to 350° and line two cupcake pans with liners. Step 2In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, water, milk, oil, vanilla, and peppermint extract. Using a hand mixer, beat until smooth, about 30 seconds. Step 3Scoop batter into prepared cupcake pans (about ¼ cup batter per tin) and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting.Step 4Meanwhile, make frosting: In a large bowl, using a hand mixer, beat butter and powdered sugar until creamy. Beat in the melted white chocolate until light and fluffy. Beat in peppermint extract and salt.Step 5Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Refrigerate cupcakes until frosting is cold, about 30 minutes.Step 6Make the chocolate topping, place chocolate in a medium heat-proof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let sit 5 minutes. Stir until smooth and creamy in texture. Let cool slightly.Step 7Drizzle chocolate sauce over top of cupcakes and sprinkle with candy canes. Refrigerate until chocolate is set, 15 minutes. Serve cold or at room temperature.
Have you made these yet? Let us know how it went in the comments below!
