I really wanted to make chocolate peppermint mini cupcakes for a Pinterest Party I hosted last weekend, but I could not find peppermint extract ANYWHERE, so I settled for chocolate cupcakes with vanilla icing sprinkled with crushed candy canes.
Yesterday I came upon this frosting recipe over at Enchanted Seashells. She puts amaretto in her frosting. Amaretto. In. Her. Frosting. Did you ever hear of anything so good? I got to thinking, why not use booze to give my cupcakes peppermint flavor? I still had some peppermint schnapps left on my hot chocolate bar, so I grabbed the bottle and set to work.
I love mini cupcakes for entertaining and bringing along to parties. These two bite cuties are the perfect, festive addition to any holiday buffet table.
I wanted chocolate to be the star in the cake here, so I used plenty of cocoa and some strong, freshly brewed coffee to accentuate the chocolate flavor even more. There is a touch of peppermint in the cake as well, but most of the mint comes from the fluffy white frosting.
The result? Super chocolatey, delicately minty, boozy mini cakes of deliciousness. Here is my recipe for (vegan) Boozy Chocolate Peppermint Mini Cupcakes.
- 1 and ¾ cups flour
- 1 cup sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- ¼ cup vegetable oil
- 3 tablespoons strong brewed coffee
- 2 tablespoons peppermint schnapps
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
- For the frosting:
- 1 and ½ cups confectioner's sugar
- 1 cup vegetable shortening
- 3 tablespoons peppermint schnapps
- crushed candy cane for garnish
- Preheat oven to 350 degrees
- Line mini cupcake pan with liners. Set aside.
- Combine all dry ingredients and mix together in a large mixing bowl. Set aside.
- Combine milk, oil, coffee, schnapps, vanilla and vinegar in mixer. Mix until combined.
- Continue mixing on low speed, adding dry mixture little by little until well combined.
- Spoon into cupcake liners, about one heaping teaspoon for each cake.
- Bake 15 minutes.
- Cool in pan for 2 minutes before removing to cooling rack.
- While cooling, mix confectioner's sugar, vegetable shortening and peppermint schnapps until fluffy.
- Once cupcakes are cool, frost then sprinkle with crushed candy cane
While I was at it, I decided to flavor the frosting with peppermint schnapps too. I mixed up a fluffy white peppermint frosting and sprinkled some crushed candy canes over for a festive look and even more peppermint flavor. I used a rolling pin to crush two candy canes that I unwrapped and put in a ziploc bag. You can crush them as coarse or as fine as you like. I left mine a little on the chunky side because I love the look, but if you just want a sugary sparkle you could pulverize them to a fine dust too.
If you are hosting or attending a party this holiday season, a batch of these Boozy Chocolate Peppermint Mini Cupcakes are a great addition to a Christmas party menu. This recipe also happens to be vegan, so your vegetarian and vegan guests can indulge too!