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To make these delightful cupcakes, gather these key ingredients: - 1 ¾ cups all-purpose flour - ¾ cup unsweetened cocoa powder - 2 cups granulated sugar - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 1 teaspoon peppermint extract - 1 cup chocolate chips (semi-sweet or dark) These ingredients work together to create a rich chocolate base that melts in your mouth. Peppermint extract is the star here, adding a fresh touch. It brings the holiday spirit right into each bite. The chocolate chips offer a nice texture and extra chocolatey goodness. Using high-quality cocoa powder also enhances the flavor. For the perfect finish, consider garnishing with: - 12 crushed candy canes - Fluffy vanilla or peppermint buttercream The crushed candy canes not only look pretty but also add a nice crunch. You can use a piping bag for a fancy frosting swirl. This makes your cupcakes look bakery-style and festive! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a cupcake pan with paper liners. This keeps your cupcakes from sticking and makes cleanup easy. Gather all your ingredients. You need all-purpose flour, cocoa powder, sugar, baking powder, baking soda, salt, eggs, whole milk, vegetable oil, vanilla extract, boiling water, peppermint extract, chocolate chips, and crushed candy canes. Measure each ingredient carefully. Accurate measurements help ensure perfect cupcakes. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Use a sifter to mix them well. This adds air and makes your cupcakes light. Next, add the eggs, milk, oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes. It should be smooth and creamy. Slowly mix in the boiling water. The batter will be thin, but that’s okay! Stir in the peppermint extract and chocolate chips. Now, fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes. Check with a toothpick. If it comes out clean, they are done! Once baked, let the cupcakes cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. This helps them set and prevents sogginess. For decoration, use a piping bag to swirl frosting on top. You can use vanilla or peppermint buttercream for a festive touch. Finally, sprinkle each cupcake with crushed candy canes. This adds a fun crunch and a pop of color. Serve them on a decorative platter for a beautiful display. Enjoy your bakery-style peppermint chocolate cupcakes! To make your cupcakes moist, start with fresh ingredients. Use room temperature eggs and milk. This helps the batter mix better and rise properly. Adding boiling water to the batter makes it very thin. This is key to getting that moist texture. Don't overmix your batter; mix just until combined. Overmixing can lead to dense cupcakes. Finally, check your cupcakes a minute or two early. Ovens can vary, and you don’t want dry cupcakes. For a nice look, use a piping bag to frost your cupcakes. Start from the center and swirl your way out. This gives a beautiful and even finish. If you want extra style, add a second layer of frosting. Use a different color or flavor for contrast. Always make sure your cupcakes are cool before frosting. Warm cupcakes can melt your frosting and make a mess. Finish with crushed candy canes on top for a festive look. You can switch things up by trying different extracts. Instead of peppermint, use orange or almond for a new flavor twist. You can also add spices like cinnamon or nutmeg to the batter. For a richer taste, swap some of the cocoa powder for espresso powder. Adding crushed cookies can give a fun texture. Just remember, keep the balance right so the cupcakes don’t get too heavy. {{image_2}} You can make these cupcakes vegan by swapping eggs for flax eggs. To do this, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. For dairy-free options, use almond milk instead of whole milk. You may also choose coconut oil in place of vegetable oil. If you need gluten-free cupcakes, try a gluten-free flour blend. These swaps keep the taste great while meeting your dietary needs. For the holidays, consider adding some festive twists. You can mix in pumpkin spice for a fall vibe. Try using orange zest with chocolate for a fun mix. For a winter treat, add a dash of cinnamon to your batter. You can also switch out the peppermint extract for orange or almond extract. Top the cupcakes with themed sprinkles or colored frosting for a festive look. Make your cupcakes stand out with fun decorations! Use a piping bag to frost them with fluffy vanilla or peppermint buttercream. Create swirls or rosettes for a professional touch. After frosting, sprinkle crushed candy canes on top for a pop of color and crunch. For added flair, place festive cupcake toppers or edible glitter on each one. Serve on a decorative platter to make them shine at your holiday table. To keep your peppermint chocolate cupcakes fresh, use an airtight container. Place the cupcakes inside once they cool completely. This will prevent them from drying out. If you add frosting, wait for it to set before sealing. Cupcakes taste best when fresh, but they can last up to four days at room temperature. Freezing is a great way to save your cupcakes for later. First, let them cool down. Next, wrap each cupcake in plastic wrap. This helps avoid freezer burn. Place the wrapped cupcakes in a zip-top bag. They can stay fresh in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Cupcakes can stay fresh for a good amount of time. At room temperature, they last about four days. In the fridge, they may last a week. If frozen, they can keep for three months. Always check for any signs of spoilage before serving. Fresh cupcakes taste best! To boost the chocolate flavor, add more cocoa powder. You can use up to 1 cup of cocoa powder for a richer taste. Another option is to mix in extra chocolate chips. Try using dark chocolate chips for a bolder flavor. You could also melt some chocolate and fold it into the batter. This will give your cupcakes a deep chocolatey taste that all chocolate lovers will enjoy. Yes, you can use many types of frosting! A classic chocolate frosting works well. You could also try a cream cheese frosting for a tangy twist. If you want something lighter, go for whipped cream. Just remember to keep the peppermint flavor in mind. Adding peppermint to any frosting will keep that festive spirit alive. If you don’t have peppermint extract, try using mint extract. It provides a similar taste but can be stronger, so use less. You could also use vanilla extract for a different flavor. Just note that it won’t have the minty taste. If you want a fresh mint flavor, finely chop fresh mint leaves and mix them in. This option will give your cupcakes a unique twist! You learned the key ingredients and steps to bake perfect cupcakes. The tips shared help to keep them moist and tasty. Variations let you explore fun and festive flavors. Remember to store your cupcakes right, so they stay fresh longer. Now, you can impress anyone with your baking skills. Enjoy making these treats for yourself and others!

Bakery-Style Peppermint Chocolate Cupcakes

Indulge in the festive delight of Bakery-Style Peppermint Chocolate Cupcakes! These rich and chocolatey treats are infused with a hint of peppermint, making them perfect for the holiday season. Follow our easy recipe and impress your family and friends with beautifully decorated cupcakes topped with crushed candy canes. Click through now to explore this delicious recipe and make your Christmas celebrations even sweeter!
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Ingredients
  

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 teaspoon peppermint extract

1 cup chocolate chips (semi-sweet or dark)

12 crushed candy canes (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

    In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sift together until well mixed.

      Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

        Carefully mix in boiling water until the batter is well combined (the mixture will be thin).

          Stir in peppermint extract and chocolate chips.

            Fill the cupcake liners about 2/3 full with batter.

              Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                  For decoration, top each cooled cupcake with a swirl of frosting and sprinkle with crushed candy canes.

                    - Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cupcakes

                      - Presentation Tips: Use a piping bag to frost the cupcakes with fluffy vanilla or peppermint buttercream, and then garnish with additional crushed candy canes for a festive touch. Serve on a decorative platter to enhance the holiday spirit!