Chocolate Peppermint Martini Cupcakes
White and dark chocolate combine with peppermint liqueur, creme de cacao and vodka to create these luscious cupcakes!
Equipment
- Stand mixer or handheld mixer
Ingredients
Cupcakes
- 1 cup Sugar
- ¾ cup Flour
- ⅓ cup Cocoa Powder
- ¾ tsp Baking soda
- ¾ tsp Baking powder
- ½ tsp Salt
- 1 large Egg
- ½ cup Milk
- ¼ cup Vegetable oil
- 1 tsp Vanilla extract
- ½ cup Boiling water
Chocolate Ganache
- 1 cup Chocolate chips (semi-sweet or bittersweet)
- ½ cup Heavy whipping cream
- 1 tsp Creme de cacao
- 1 tsp Peppermint liqueur
White Chocolate Ganache Filling
- 1 cup White chocolate
- ⅓ cup Heavy whipping cream
- 2 tbsp Creme de cacao
- 1 tbsp Peppermint Liqueur
Chocolate Bombs
- 16 mini Chocolate bombs (Recipe below) Use the cupcake ganache filling for the bombs
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees. prepare cupcake pan with liners
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt
- Add eggs, milk, oil, vanilla, liqueur and beat on medium speed for 2 minutes
- Stir in boiling water
- Fill cupcake cups 2/3 batter. Bake 22-25 minutes
- Cool completely before decorating
For the Filling:
- In a medium bowl, add the white chocolate chips
- In a small saucepan on low heat, bring the heavy cream to a simmer
- Remove from heat and pour cream over chocolate chips
- Let stand for 5 minutes
- Add Creme de Cacao and Peppermint liqueur
- Using a spatula gently stir ganache until incorporated and chocolate is smooth
For the Frosting
- Follow instructions 1-6 for the Filling using the dark chocolate
- Set aside to cool for 2 hours. Ganache will be cool and thick
- Using a mixer, whip ganache on medium high until light and fluffy
Assembly:
- Core the cooled cupcakes with a cupcake corer or small knife. Using a piping bag, fill the cavities with the white chocolate ganache filling.
- Frost the cupcakes to your liking
- Garnish with mini peppermint chocolate bombs
Notes
White Chocolate Peppermint Bombs
These chocolate bombs are filled with Creme de Cacao, Peppermint Liqueur and peppermint candy to create an adult twist on this holiday favorite. Enjoy them as truffles or add them to your hot cocoa.
Equipment
- Half circle silicone molds
Ingredients
- ½ cup Chocolate wafers (Ck or Merckens or Wilton)
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
- 2 tbsp Creme de Cacao
- 1 tbsp Peppermint liqueur (peppermint schnapps)
- Peppermint candy finely crushed
Instructions
For the Shells:
- Add chocolate wafers to a mixing bowl and microwave at 30 second intervals until melted.
- Pour melted chocolate into molds using a small spoon to spread the chocolate to the sides. Then flip the mold upside down to remove excess chocolate. Clean excess chocolate from mold. Put in the freezer for 5 minutes. Remove shells from mold.
For the filling:
- In a medium bowl, add the white chocolate chips
- In a small saucepan on low heat, bring the heavy cream to a simmer
- Remove from heat and pour cream over chocolate chips
- Let stand for 5 minutes
- Add Creme de Cacao and Peppermint liqueur
- Using a spatula gently stir ganache until incorporated and chocolate is smooth
For the Assembly:
- Heat a small skillet and set aside near work station
- Take one half shell and gently place on skillet for 2 seconds for edges to melt. Move to counter.
- Fill the half shell with the chocolate ganache filling, and top with crushed peppermint candy.
- Take another half shell and melt edges in skillet then put on the filled half, holding for a few seconds until edges stick together. Set aside. Continue until all shells are used.
Notes
Enjoy as truffles, add to hot cocoa, or use them to make our Chocolate Peppermint Martini Surprise cocktail.
Tried this recipe?Let us know how it was!
Tried this recipe?Let us know how it was!