Festive Holiday Cupcakes

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Peppermint Mocha Chocolate Cupcakes, a portion of the recipe provided below. For the full recipe visit Baker By Nature.

Ingredients

  • For the Chocolate Peppermint Cupcakes:
    • 3 tablespoons coconut OR canola oil
    • 1 stick unsalted butter, melted and slightly cooled
    • 1/2 cup semi-sweet chocolate chips
    • 3/4 cup + 2 tablespoons all-purpose flour, not packed
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 2 large eggs + 1 large egg yolk, at room temperature
    • 1 cup granulated sugar
    • 1/2 teaspoon peppermint extract
    • 1/2 cup full fat sour cream
    • 1/2 cup hot coffee
  • For the Chocolate Peppermint Frosting:
    • 3 cups confectioners sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 stick unsalted butter, very soft
    • 2 tablespoons sour cream
    • 3 tablespoons whole milk or half and half
    • 1/4 teaspoon salt
    • 1/2 teaspoon peppermint extract
  • For the Chocolate Drizzle (optional):
    • 4 ounces bittersweet chocolate, chopped into small pieces
    • 1/2 cup heavy whipping cream
    • 1 teaspoons vanilla extract
    • 1/2 cup crushed candy canes
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Gingerbread Cupcakes with Cream Cheese Frosting, a portion of the recipe provided below. For the full recipe visit Cooking Classy.

Ingredients:

  • Cupcakes
    • 1 2/3 cups (234g) all-purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp ground ginger
    • 1 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1/2 cup (116g) packed light-brown sugar 
    • 1/4 cup (56g) unsalted butter, softened
    • 1/4 cup (60ml) vegetable oil
    • 2 large eggs
    • 1/2 cup (120ml) unsulphured molasses
    • 1/2 cup (120ml) milk
    • Mini gingerbread men for decoration (optional)
  • Frosting
    • 8 oz (225g) cream cheese, nearly at room temperature
    • 1/2 cup (114g) unsalted butter, nearly at room temperature
    • 3 cups (370g) powdered sugar
    • 1 tsp vanilla extract
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Hot Chocolate Cupcake, a portion of the recipe provided below. For the full recipe visit BakeRita.

Ingredients:

  • For the cupcakes
    • 6 oz. (3/4 cup) unsalted butter
    • 13-1/2 oz. (3 cups) unbleached all-purpose flour (I recommend weighing it)
    • ¾ cup canola oil
    • 4-1/2 oz. bittersweet chocolate, finely chopped
    • 3 cups granulated sugar
    • 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
    • 3 large eggs, at room temperature
    • ¾ cup buttermilk, at room temperature
    • 2 Tbs. pure vanilla extract
    • 2-1/2 tsp. baking soda
    • ½ tsp. kosher salt
  • For the frosting
    • 1½ cups sugar
    • 2 tablespoons light corn syrup
    • 6 large egg whites
    • 1 teaspoon pure vanilla extract
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Eggnog Cupcake, a portion of the recipe provided below. For the full recipe visit Life, Love and Sugar.

Ingredients:

  • Cupcakes
    • 1 2/3 cups (240g) all purpose flour
    • 1 cup (200g) sugar
    • 1 1/4 tsp baking powder
    • 3/4 cup salted butter (170g), room temperature
    • 3 egg whites
    • 1/2 tsp vanilla extract
    • 1/2-3/4 tsp nutmeg
    • 3/4 cup (120ml) eggnog
    • 1/4 cup (120ml) milk
  • Eggnog Icing
    • 1/2 cup (115g) butter
    • 1/2 cup (95g) shortening
    • 4 cups (480g) powdered sugar
    • 4 tbsp (60ml) eggnog
    • 1/4 tsp rum extract
    • 1 tsp nutmeg