Winter Wonderland Surprise Cupcakes

Name: Winter Wonderland Surprise Cupcakes | Recipes
Prep time: 60 min
Total time: 150 min
Yield: 24 cupcakes
Ingredients: 1 cup sugar; 1 cup brown sugar, not packed; 1 3/4 cups all-purpose flour; 3/4 cup HERSHEY'S Cocoa; 1 1/2 tsps baking soda; 1 1/2 tsps baking powder; 1/2 tsp salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsps peppermint extract; 1 cup boiling water; 3 large egg whites; 1 cup sugar; 1 cup butter(2 sticks); 1 tsp peppermint extract; HERSHEY'S KISSES Brand Candy Cane Mint Candies; peppermint candy or sticks, crushed

Details

Time: 2 hours 30 minutes
Skill Level: Beginner
Yields: 24 cupcakes

It's amazing how delicious these peppermint and chocolate surprise cupcakes are. A hidden KISSES Candy Cane Mint Candy, peppermint swiss meringue frosting and a crunchy texture make this the perfect winter wonderland cupcake recipe.

Ingredients & Directions

Prep Time: 1 hour
Bake Time: 18 minutes
Cool Time: 45 minutes

Ingredients

Chocolate Peppermint Cupcakes
1 cup

sugar
1 cup

brown sugar, not packed
1 3/4 cups

all-purpose flour
3/4 cup

HERSHEY'S Cocoa
1 1/2 tsps

baking soda
1 1/2 tsps

baking powder
1/2 tsp

salt
2

eggs
1 cup

milk
1/2 cup

vegetable oil
2 tsps

peppermint extract
1 cup

boiling water
Peppermint Swiss Meringue Frosting
3

large egg whites
1 cup

sugar
1 cup

butter(2 sticks)
1 tsp

peppermint extract
HERSHEY'S KISSES Brand Candy Cane Mint Candies
peppermint candy or sticks, crushed

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

Muffin Cup Tin

Mixing Bowl

Stand Mixer

Bowl With Spout

Wire Rack

Heatproof Bowl

Saucepan

For the Cupcakes:

Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.

Sift together dry ingredients into a large stand mixer bowl.

Add the eggs, milk, oil and peppermint extract.

Beat for two minutes, scraping the sides as needed.

Add the boiling water and beat just until blended. The batter will be watery.

Pour the batter into a large measuring cup or bowl with a spout.

Evenly pour the batter into the cupcake liners, filling only 2/3 full.

Bake for 14 to 18 minutes or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

For the Frosting:

Combine egg whites and sugar in heatproof bowl. Place over a small saucepan of simmering water. Whisk frequently, until they reach 160°F.
Transfer mixture to stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).
Reduce the speed to low adding 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3 to 5 minutes or until smooth again.
Add peppermint extract and stir until just combined.

Assembly:

Place an unwrapped HERSHEY'S KISSES Brand Candy Cane Mint Candy on top of cooled cupcake.
Pipe meringue frosting on top of each cupcake to "hide" the candy piece.
Sprinkle with crushed peppermint candies for a delicious and crunchy texture.

Additional questions?

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