Candy cane cupcakes
Indulge in festive delight with our Candy Cane Cupcakes! These delicious treats feature a rich chocolatey base, white chocolate chunks, and a hint of peppermint, perfect for the holiday season. Easy to bake and irresistibly tasty—ideal for sharing with family and friends.
- 23 Mar 2025
- Cook time 25 min
- Prep time 60 min
- 12 Servings
- 7 Ingredients
Candy cane cupcakes are a delightful treat perfect for holiday gatherings or whenever you're in the mood for a festive, minty indulgence. These cupcakes combine the rich flavors of chocolate and white chocolate with the refreshing taste of candy canes, making them an irresistible dessert that both kids and adults will love.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together 1 cup (220g) of butter with 1 cup (200g) of sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Ensure that each egg is fully incorporated before adding the next.
- In a separate bowl, sift together 1 cup (150g) of self-raising flour and 1/2 cup (72g) of dry cocoa powder.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add the 2 tablespoons (30g) of milk to the batter and mix until smooth.
- Gently fold in 1 cup (230g) of melted white chocolate into the batter until well combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for the cupcakes to rise.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite frosting and sprinkle crushed candy canes on top for added festive flair.
Tips:
- Ensure your butter is at room temperature before creaming it with the sugar for a smoother batter.
- If you prefer a more intense chocolate flavor, you can add a teaspoon of instant coffee granules to the dry ingredients.
- Chopping the white chocolate into small, even pieces ensures it melts uniformly when baking.
- Use a good quality cocoa powder for the best flavor.
- Test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they're ready.
- For an extra festive touch, you can top the cupcakes with crushed candy canes or candy cane pieces after frosting them.
Your candy cane cupcakes are now ready to be enjoyed! These festive treats not only look delightful with their candy cane topping but also deliver a delicious blend of chocolatey goodness and minty freshness. Perfect for holiday parties or as a sweet surprise on a winter’s day, these cupcakes are sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 2.73g | 7% |
| Sugar 27g | 28% |
| Fat | |
| Fat 24g | 28% |
| Saturated 13g | 43% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 55mg | 10% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.10mg | 0% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 3.26ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 1.29mg | 12% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 190mg | 6% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 36mg | 3% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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