Delightful White Chocolate Peppermint Cupcakes
White Chocolate Peppermint Cupcakes - In Bloom Bakery made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Additional white chocolate for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture, alternating with buttermilk until just combined.
- Fold in the white chocolate chips and peppermint extract gently.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
- Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack.
- While the cupcakes cool, whip the heavy cream until soft peaks form.
- Frost the cooled cupcakes with whipped cream and garnish with white chocolate shavings.
- Serve your White Chocolate Peppermint Cupcakes and enjoy!