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If you like a nice high twirl of frosting – we definitely do! – we suggest doubling the ingredients. This will ensure you have enough frosting to generously decorate two dozen cupcakes.

What you’ll need:

• Chocolate cupcakes (recipe below)
• Cupcake liners
• Peppermint buttercream frosting (recipe below)
• Piping bag
• Large star piping tip
• Green gel food colouring
• Mixer
• Muffin tin

Chocolate Cupcakes with Peppermint Frosting

Make the chocolate cupcake batter using the recipe below. Line a muffin tin with liners and then fill with each cup with three generous tablespoons of batter.

Bake the cupcakes in the oven for about 20 mins.

In an electric mixer, cream together butter and vegetable shortening. We chose to use shortening in this frosting recipe, opposed to all butter, because we wanted to get a real white frosting. Using all butter will taste a little bit better, but will make a more cream colour frosting.

Add powdered sugar, one cup at a time and mix well.

Divide the frosting in half and colour one bowl green. We recommend using a gel food colouring as the liquid kind can dilute the texture of the frosting.

Transfer the frosting in two lines onto plastic wrap and then roll into a log. You could also use a spatula to fill a piping bag directly with the two colours of icing. It’s a little bit of a messier method but works just as well.

Place the plastic wrap frosting log into a piping bag, with a large star tip attached.

Decorate the cupcakes with large twirls of frosting. Starting of the outside of the cupcake and pipe circles, moving inward, allowing the frosting to pile up on itself until you reach a peak. Then stop applying pressure to the piping bag and pull it away from the cupcake.

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Chocolate Cupcakes with Peppermint Frosting

Chocolate may be the ultimate cake flavour and peppermint happens to perfectly complement it. Luckily, just in time for St. Patrick's Day, when you put them together you get a delicious combination is hard to resist. Upgrade your March 17th celebration this year by making these Chocolate Cupcakes with Peppermint Frosting – they happen to go perfectly with a pint of Guinness too!

Course Dessert

Cuisine American, Canadian

Keyword Chocolate, cupcake, frosting, green, minty, St. Patrick’s Day, white

Prep Time 30 minutes

Cook Time 20 minutes

Decorating Time 10 minutes

Total Time 1 hour

Servings 24 Cupcakes

Calories 301kcal

Cost $30

Equipment

• Mixer
• Two mixing bowls
• Two medium bowls
• Cupcake liners
• Muffin tin
• Piping bag
• Large star tip
• Kettle

Ingredients

Cupcakes

• 1 3/4 cups Flour
• 2 cups Sugar
• 3/4 cup Unsweetened Cocoa powder
• 2 tsp Baking soda
• 1 tsp Baking powder
• 1/2 tsp Salt
• 2 Eggs
• 1 cup Brewed coffee
• 1 cup Heavy cream Thicker milk can be used as a substitute
• 1/2 cup Vegetable oil
• 1 tsp Vanilla extract

Peppermint Frosting

• 1/2 cup Butter
• 1/2 cup Vegetable shortening
• 4 cups Powdered sugar
• 2 tbsp Milk
• 2 tsp Peppermint extract

Instructions

Cupcakes

• Preheat oven to 350°.
• Fill a muffin tin with cupcakes liners.
• In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk together eggs, coffee, cream, oil and vanilla.
• Pour the coffee mix into the dry mixture and mix until thoroughly combined (about 2 mins).
• Add three generous tablespoons of batter to each cupcake liner.
• Bake 20-25 minutes. Let cool completely before decorating.

Peppermint Frosting

• In a mixer, cream together butter and shortening.
• Beat in the peppermint extract and combine thoroughly.
• Add the powdered sugar, one cup at a time, until fully mixed into the butter mixture.
• Add the milk and beat until light fluffy.

We hope you enjoy these St. Patrick’s Day Chocolate Cupcakes with Peppermint Frosting! If you’re looking for more St. Pat’s inspiration, check out our Rustic Lucky Signboard and our Clover Chair Sashes. We have tons of St. Patrick’s Day DIY, crafts and recipes for you to choose from. Head on over to our St. Patrick’s Day page.

The post Chocolate Cupcakes with Peppermint Frosting appeared first on Champagne and Sugarplums.

The secret is cherry pie filling and vanilla cake batter. Both easy to make or buy! The cupcakes are topped with a light cream cheese icing infused with almond extract – the almond flavour really compliments the cherries. These are the perfect cupcakes to celebrate the season of love.

This blog post may contain affiliate links. What does that mean? We may get a small commission if you make a purchase using our links, which helps us to keep posting new holiday content every week.

What You’ll Need:

• Vanilla cake mix – from a box works – or check out this recipe from our friends at Amanda’s Cookin’
• Cherry pie filling
• Unsalted butter
• Cream cheese
• Almond extract
• Salt
• Powered sugar
• Measuring cups and spoons
• Muffin tin
• Cupcake liners
• Heart candies or sprinkles
• Mixer
• Icing bag
• Large circle icing tip (Wilson 2A)
• Pink gel food colouring

Cherry Cupcakes

Heat the oven to 350. Prepare a muffin tin (or two, this recipe will make two dozen cupcakes easily) with liners. Make your vanilla cake batter using either a premade box mix, your favourite recipe, or we recommend this tasty creation from Amanda’s Cookin’. Spoon 3 tbsps of vanilla batter into each liner. Spoon 1/2 tbsp of pie filling into the centre of the liner, on top of the vanilla batter. Bake as your recipe directs and cool completely before decorating.

TIP: Rushing the cooling step is so tempting but with this icing recipe, any heat will melt the frosting as fast as you’re piping it, so best to be patient here.

Cream Cheese Icing

Combine softened butter and cream cheese in an electric mixer and beat until creamy, about two minutes. Add the almond extract and then salt, mix well. Gradually add the powdered sugar until completely combined and the icing has a medium stiff consistency.

To make the stripe effect, use a paint brush to brush gel food colouring (liquid colouring will not work for this effect) in four lines running along the inside of a piping bag. Remember to add the icing tip into the bag before you paint the lines inside – it can be added after but it’s messy business.

Fill the bag with icing and then start decorating! It’s best to push the first bit of icing through the tip until the colouring comes out in the right pattern. If you use the entire bag of icing and need to refill, don’t worry! The icing pattern should continue to work even after new icing has been added.

Frost your cupcakes using a classic swirl. Start on the side of the cupcake and pipe three or four circles around the cupcake, each circle getting slightly smaller until you have a cone shape. Decorate with sprinkles or candy hearts and then your all done!

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Cherry Cupcakes with Cream Cheese Icing

We bet you'll love these delicious cherry cupcakes topped with almond flavoured cream cheese icing! These cupcakes are even filled with a sweet surprise that will leave everyone smiling.

Course Dessert

Cuisine American, Canadian

Keyword almond, cream cheese, cupcake, dessert, icing, sweet, Valentine’s Day, Valentine’s Dessert

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 24 cupcakes

Calories 156kcal

Cost $25

Equipment

• Electric mixer
• Icing bag
• Large circle icing tip
• Paint brush
• Measuring cups
• Measuring spoons
• Cupcake liners

Ingredients

Cupcake

• Vanilla cake batter From a box or your favourite recipe
• 3/4 cup Cherry pie filling

Cream Cheese Icing

• 1/2 cup Unsalted butter softened
• 8 oz Cream cheese 1 brick
• 1 tsp Almond extract
• 1/4 tsp Salt
• 4 cups Powered sugar

Instructions

Cupcake

• Heat oven to 350° or the recommended temperature suggested in the recipe you are using.
• Prepare muffin tin with cupcake liners.
• Make the cupcake batter following your recipe directions.
• Spoon 3 tbsp of vanilla batter into each cupcake liner.
• Spoon 1/2 tbsp of pie filling into the centre of each cupcake, on top of the vanilla batter
• Bake as directed, approximately 15 minutes.
• Allow cupcakes to cool completely before decorating.

Cream Cheese Icing

• Combine the butter and cream cheese in a mixer and beat until well combined.
• Add the almond extract and salt and mix well.
• Gradually, one cup at a time, add the powered sugar until completely combined.

We hope you love these sweet Cherry Cupcakes as much as we do! For more Valentine ideas check out our Hearts Cards Garland, Brownies in a Bottle, and our easy Heart Puzzle Craft. Happy Crafting!

The post Cherry Cupcakes with Cream Cheese Icing appeared first on Champagne and Sugarplums.