Moist Chocolate Cupcake Recipe with Candy Cane Homemade Icing

Chocolate-Candy-Cane-Cupcakes

If you are looking for a perfect way to use up all those candy canes from Christmas, then you have got to try my Moist Chocolate Cupcake Recipe! It’s an easy recipe to make, and the candy cane homemade icing  is oh-so-yummy! I don’t know what it is about homemade, but it always tastes better! This recipe was a huge hit with my whole family, and my little girl loved helping me make it! I think crushing the candy canes was her favorite part, ha! 

Here is how to make these Moist Chocolate Cupcake Recipe with Candy Cane Homemade Icing:

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Chocolate Cupcakes with Candy Cane Icing

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Ingredients
  

  • For the Cupcake:
  • 1 3/4 cups flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup coco powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter milk
  • 1 tsp vanilla extract
  • For the Icing:
  • 3 sticks of unsalted butter softened and cut into cubes
  • 6 candy canes
  • 3 tbsp heavy cream
  • 2 tsp peppermint extract
  • 1/2 tsp salt
  • 3 cups powdered sugar
  • 3 drops red food coloring

Instructions
 

  • For the Cupcake:
  • Preheat your oven to 350 degrees and line a cupcake pan with cupcake liners.
  • Mix all dry ingredients into a bowl, once mixed add in your wet ingredients and mix with a stand mixer or hand mixer until well blended.
  • Pour your cake mix into your cupcake liners and 2/3rds of the way full.
  • Bake at 350 for about 25 minutes.Let cool before icing.
  • For the Candy Cane Icing:
  • Add your butter, salt, extract,cream, and food coloring to a bowl and beat on Medium speed until smooth.
  • Slowly add in your powdered sugar, about 1/2 a cup at a time and beat until your icing is fluffy and light.
  • In a Ziploc bag, crush your candy canes with a mallet until coarsely crushed.
  • Fold on your crushed candy canes into your icing.
  • Ice your cupcakes, and sprinkle with remaining candy canes!

 

Chocolate-Peppermint-Cupcakes-Steps

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