These Gluten-Free Peppermint Hot Cocoa Cupcakes from our friend Mary Fran at FrannyCakes will make hearts and tummies happy. As Mary Fran says – cupcakes are therapy!
Author: Mary Fran Wiley, Franny Cakes
- 85 grams (1/4 cup + 3 tablespoons) unsweetened cocoa
- 1½ cups (354 mL) boiling water
- 3 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon peppermint extract or 3-5 drops of peppermint oil
- 300 grams (2 cups + 1T) gluten-free all purpose flour* (I like the Pamela’s GF Artisan Blend)
- ½ teaspoon xanthan gum
- 434 grams (2 cups firmly packed) light brown sugar
- 11 grams (2¼ teaspoons) baking powder
- 4 grams (3/4 teaspoon) baking soda
- 5 grams (1/4 teaspoon) salt
- 237 grams (2 sticks) butter, softened
- 8 large egg whites (30g each–total 225g, or 1 cup)
- 400 grams (2 cups) granulated sugar
- 560 grams (5 sticks) of unsalted butter, softened but cool, cut into cubes**
- 30 ml (2 tablespoons) pure vanilla extract
- ¼ tsp salt
- 400 grams (about 2 cups of discs) high quality chocolate
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract or 3-5 drops peppermint oil – adjusted for taste.
- Candy cakes or peppermint candies, crushed (optional)
- Whisk together the boiling water and cocoa until smooth. Cool to room temperature.
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the eggs, the vanilla, the peppermint and ¼ of the cocoa mixture.
- In the bowl of a stand mixer, combine all the dry ingredients and mix for 30 seconds – just long enough to create a uniform mixture.
- Add the butter and remaining cocoa mixture to the dry ingredients. Mix on low until the dry goods are moistened. Increase the speed to medium and beat for 1½ minutes. Scrape down the sides.
- Add the egg mixture in 3 parts, mixing for 30 seconds on medium after each addition and scraping down the sides.
- Fill the cupcake tins ? full and bake for 15-20 minutes. Cakes are done when they bounce back after being tapped gently with a finger or a tester comes out clean.
- Cool in the pan for 5 minutes and then move to a cooling rack until completely cool.
- While the cakes cool, make the frosting.
- Combine the egg whites and sugar in a small pot until they reach 140 degrees fahrenheit.
- Transfer to a clean stand mixer bowl. Using the whisk attachment, beat until light and fluffy (soft peaks).
- Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
- Melt the chocolate in the microwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Once melted, let the chocolate cool so that it is still melted but just warm, not hot – you don’t want it hot so that it melts the butter, and then add it to your frosting, beating and scraping down the sides so you have a velvety and evenly mixed buttercream.
- When completely cool, pipe a generous swirl of chocolate peppermint swiss merengue buttercream on each cupcake.
- Top with crushed peppermint candies or edible glitter for something extra special.
**I prefer to use Plugra butter (or other high-butterfat) butter in my buttercream. You can really taste a difference, but the best butter you have on hand will work just fine.