Chocolate Peppermint Cupcakes
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup hot coffee
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 8 oz cool whip
  • ¾ cup semi-sweet chocolate chips (plus more for melting and drizzling over cool whip)
  • 6-7 candy canes, crushed (reserve a portion for sprinkling)
  1. ) In a large bowl, mix together flour, salt, baking powder, baking soda, unsweetened cocoa powder, & sugar.
  2. ) Next add in vegetable oil, hot coffee, and milk. Mix until combined
  3. ) Stir in eggs and vanilla.
  4. ) Fold in the chocolate chips and crushed candy canes.
  5. ) Pour into cupcake liners and bake at 325 for 15-20 minute. Be careful not to over-bake.
  6. ) Let cool completely
  7. ) Frost the cupcakes with cool whip. Drizzle on some melted
  8. chocolate and sprinkle on the remaining crushed candy canes.
Notes: Crush the candy canes into bits. If you leave them in large chunks they will sink to the bottom of the cupcake while baking and make the bottom of the cupcakes stick to the paper. The candy canes will melt while baking The cupcakes will not have a coffee taste. The coffee just kicks up the flavor of the chocolate. I always add coffee to my baked chocolate desserts to enhance the chocolate flavor. Yum! Wanna Use A Boxed Cake Instead? Follow this recipe for super moist results: 1 pkg. devils food cake mix 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 1 cup Sour Cream ½ cup oil ½ cup water 4 eggs
Recipe by Divas Can Cook at