1cupcoffee water1 tablespoon of coffee in 1 cup water
8oz.unsalted butterroom temperature, diced into 1" cubes
Chopped peppermintsin a food processor
Chop (in a food processor or by hand) peppermints.
Add to a pot with corn syrup and heat on medium hight heat until melted, stirring continuously. Add up to 3 tablespoons of water if necessary if the peppermint begins to get sticky.
Remove from pot when melted completely. Make this immediately before making the cupcake batter, or even after and add to the cupcakes.
Preheat oven to 350 degrees. Line 30 cupcake tins with liners.
Add all of the dry ingredients together and mix until incorporated.
Add the eggs, milk. oil and vanilla and stir.
Add the coffee water bit by bit so as to avoid splashing as it will make the batter very watery.
Add the peppermint swirl or 1 teaspoon of peppermint extract.
Using a level scoop, pour batter into the liners.
Bake for 22 minutes.
Allow to cool for 3 minutes then remove until a wire rack to cool completely.
Mix the unsalted butter, salt and the vanilla in a standing mixer or by hand until smooth.
Add the powdered sugar one cup at a time.
Add the milk, 3 tablespoons first and the additional if necessary to thin out the frosting. Mix for 7 minutes minimum to blend until frosting is fluffy and white.
Decorate the cupcakes by piping frosting on top, and adding chopped peppermints. Note that the peppermints will start to melt back together almost immediately after chopping so chop directly before adding to cupcakes.
After one day the peppermint flavour is even more prominent in the cupcakes, so consider making these a day in advance and storing in air-tight containers.These Chocolate Peppermint Swirl Cupcakes are so good. Soft, chocolate-y and filled with peppermint, they’ll be one of your favourite Christmas cupcakes! The frosting is heavenly!