It’s widely recognized that peppermint is a flavor of the holiday season, and who doesn’t love chocolate? Combine both of these flavors in a delicious cupcake with help from BakeMark and not only will you wow your customers, but you’ll have them leaving happier than ever knowing they can safely share the sweetness of the holidays with their loved ones!
Peppermint Chocolate Cupcakes
Yield: 36 – 2 oz. cupcakes
Ingredients
Brand | Product | Item # |
|---|---|---|
| Westco® | Extra Rich Devil’s Food Cake Mix | 30419 |
| Westco® | Vanilla Buttercreme Icing | 71641 |
| Westco® | Peppermint Flavor Emulsion | 16231 |
Instructions
MIX
Batter: Mix the batter following the directions provided on the bag of Westco Extra Rich Devil’s Food Cake Mix for a small batch.
Peppermint Buttercrème: Combine ½ oz. Westco Peppermint Emulsion with 10 LB Westco Vanilla Buttercreme Icing RTU. Mix until well blended.
MAKE-UP
Deposit 2 oz. of batter into paper lined cupcake pans.
BAKE
Bake at 325-360°F for 15-20 minutes. Let the cupcakes cool down.
FINISH
Using a pastry bag with a large star tip pipe some Peppermint Buttercrème (see recipe above) on the top of each cupcake. Sift a light coat of cocoa powder over the Peppermint Buttercrème. Garnish with some dehydrated mini marshmallows.
Cut some red and white paper straws in 4 equal pieces. Place one of the straw pieces inside the Peppermint Buttercrème. Place each cupcake into a red cupcake wrapper. Finish by carefully placing a mini candy cane on the side of each cupcake to simulate the cup handle.
