Winter Wonderland Surprise Cupcakes
Details
- Timing
- Timing
- Total:
- 2 Hr. 30 Min.
- Bake:
- 18 Min.
- Prep:
- 1 Hr.
- Skill Level:
- Beginner
- Yields:
- 24 cupcakes
Sweeten the colder months with this Winter Wonderland Surprise Cupcakes recipe. Kids and adults will savor these chocolate cupcakes with a minty surprise (a HERSHEY'S KISSES Candy Cane Flavored Mint Candy) hidden among the peppermint Swiss meringue frosting. Serve the family these refreshing Winter Wonderland Suprise Cupcakes after a chilly day outside, or cozy up near the fireplace with a cupcake and a warm mug of hot cocoa!
If you simply can't get enough of the delightful fusion of cool peppermint and indulgent chocolate, you have to try our lusciously smooth Chocolate Peppermint Pattie Fudge.
Ingredients & Directions
- Prep Time
- 1 hour
- Bake Time
- 18 minutes
- Cool Time
- 45 minutes
Ingredients
-
Chocolate Peppermint Cupcakes
-
1 cupsugar
-
1 cupbrown sugar, not packed
-
1 3/4 cupsall-purpose flour
-
3/4 cup
-
1 1/2 tspsbaking soda
-
1 1/2 tspsbaking powder
-
1/2 tspsalt
-
2eggs
-
1 cupmilk
-
1/2 cupvegetable oil
-
2 tspspeppermint extract
-
1 cupboiling water
-
Peppermint Swiss Meringue Frosting
-
3large egg whites
-
1 cupsugar
-
1 cupbutter(2 sticks)
-
1 tsppeppermint extract
-
HERSHEY'S KISSES Brand Candy Cane Mint Candies
-
peppermint candy or sticks, crushed
Directions
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.
-
Nutrition FactsServings Per Container 24 servingsServing size 1 cupcake (93g)Amount per servingCalories320% Daily Value*Total Fat 14g 18%Saturated Fat 6g 30%Trans Fat 0gCholesterol 35mg 12%Sodium 240mg 10%Total Carbohydrates 45g 16%Dietary Fiber 1g 4%Total Sugars 34gIncludes 25g Added Sugar 50%Protein 3gVitamin D 0 0%Calcium 54mg 4%Iron 2mg 10%Potassium 85mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
