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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/2 teaspoon baking soda - 1/4 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1/2 cup chocolate chips - 1/2 cup crushed candy canes (plus extra for garnish) In this recipe, we use simple ingredients. The dry mix of flour, cocoa, and sugar builds the cupcake's structure. Baking soda and baking powder help the cupcakes rise and stay fluffy. Salt rounds out the flavor. For the wet mix, softened butter adds creaminess. Eggs act as a binder, giving the cupcakes structure. Vanilla gives a warm, sweet taste, while buttermilk adds moisture and tanginess. The fun part comes with the add-ins. Chocolate chips add bursts of sweetness. Crushed candy canes bring in a festive crunch and minty flavor. You can sprinkle some on top for that extra festive touch! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line the cupcake tin with paper liners. Start by turning on your oven. This step is key for baking. The right temperature helps your cupcakes rise nicely. Next, grab your cupcake tin and line it with paper liners. This makes it easy to remove the cupcakes later. - Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a mixing bowl, add the dry ingredients. Use a whisk to blend them well. This helps everything mix evenly. The flour and cocoa powder are the stars here, giving the cupcakes their rich flavor. The sugar adds sweetness, while baking soda and baking powder help them rise. Don’t forget the salt! It brings out the flavors. - Beat softened butter until creamy and add eggs. - Stir in vanilla extract and mix well. In a separate bowl, beat the softened butter. You want it creamy and smooth. Next, add the eggs one at a time. Mix well after each egg. This step is vital for a fluffy cupcake. Now, stir in the vanilla extract. This adds a lovely aroma and taste. - Alternate adding dry ingredients and buttermilk. - Fold in chocolate chips and crushed candy canes. Now, it’s time to bring everything together. Carefully add the dry mixture to the butter mixture. Do this slowly, alternating with the buttermilk. Mix until just combined. Be gentle; overmixing can make your cupcakes tough. Once combined, fold in the chocolate chips and crushed candy canes. The candy canes add a festive crunch. - Fill cupcake liners and bake for 18-20 minutes. - Cool cupcakes before frosting. Next, divide the batter evenly into the cupcake liners. Fill each about two-thirds full. This gives them space to rise. Bake in the preheated oven for 18 to 20 minutes. Use a toothpick to check if they are done. Insert it in the center; if it comes out clean, they are ready. Once baked, let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is important before you frost them. - Use room temperature butter. This helps it mix smoothly with other ingredients. - Do not overmix the batter. This keeps your cupcakes light and fluffy. - Add milk to the frosting to reach your desired smoothness. Start with a little, then add more if needed. - Place your cupcakes on a fun, festive platter. - Use mini candy canes to decorate each cupcake. This adds a nice touch and makes them look special. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature for a smoother batter and better rise. Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes. Check for Doneness: Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs for perfect doneness. Customize the Frosting: Feel free to adjust the peppermint extract in the frosting to your taste, or use a different flavor for a unique twist! {{image_2}} You can switch up the frosting for your cupcakes. Try cream cheese frosting instead of peppermint frosting. Cream cheese adds a rich and tangy flavor that pairs well with chocolate. You can also experiment with chocolate ganache as a topping. Ganache gives a smooth, shiny finish and a deeper chocolate flavor. Adding a twist to the flavor makes your cupcakes special. You can incorporate orange zest for a burst of citrus. The bright flavor of orange blends well with chocolate. Another option is to add flavored extracts. Almond or vanilla extract can change the taste and add warmth. Decorating your cupcakes makes them look fun and festive. Use chocolate shavings or colorful sprinkles for a touch of flair. They add texture and visual appeal. You can also top your cupcakes with mini marshmallows or festive sprinkles. This gives your treats a playful look that everyone will love. Store your Chocolate Candy Cane Cupcakes in an airtight container. They will stay fresh at room temperature for up to 3 days. This makes it easy to grab one when you want a sweet treat. For longer storage, you can refrigerate them. They will last up to a week in the fridge. If you want to keep them even longer, freeze the cupcakes. They can stay good for up to 3 months in the freezer. Just make sure to wrap them well to avoid freezer burn. When you are ready to enjoy a frozen cupcake, reheat it in the oven. Set the oven to 350°F (175°C) and warm the cupcakes for a few minutes. This will bring back their soft and moist texture, making them taste fresh again. Yes, you can make the batter ahead of time. Mix all the dry and wet ingredients as directed. Store the batter in an airtight container in the fridge. Use it within 24 hours for the best results. Just stir it gently before using. This way, you save time on baking day. Absolutely! For gluten-free cupcakes, use a gluten-free flour blend. If you want dairy-free options, substitute buttermilk with almond milk or coconut milk mixed with vinegar. Use dairy-free butter or oil instead of regular butter. These swaps keep the taste and texture delightful. If you don't have buttermilk, you can easily make your own. Mix one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for five minutes to thicken. This mixture works great in your cupcake batter. It will give your cupcakes a lovely moist texture. In this article, we explored how to make delicious cupcakes with dry and wet ingredients, plus fun add-ins. We went through step-by-step baking instructions and shared tips for success. You can also try different frostings or decorations to make them your own. These cupcakes are great for any occasion. Remember to store them well for freshness. Enjoy baking and creating tasty treats that everyone will love!

Chocolate Candy Cane Cupcakes

Delicious chocolate cupcakes with a festive candy cane twist, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 0.5 cup chocolate chips
  • 0.5 cup crushed candy canes
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon peppermint extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  • In another bowl, beat the softened butter until creamy. Add eggs one at a time, mixing after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
  • Fold in the chocolate chips and crushed candy canes gently into the batter.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • For the frosting, beat the powdered sugar, milk, and peppermint extract together until smooth and creamy. You may add more milk if needed for desired consistency.
  • Frost each cupcake generously with the peppermint frosting and sprinkle additional crushed candy canes on top for decoration.

Notes

Arrange the cupcakes on a festive platter and garnish with mini candy canes for a whimsical touch.
Keyword candy cane, chocolate, cupcakes, holiday