Simple Christmas Dark Chocolate Peppermint Candy Cane Cupcakes

Dark Chocolate Peppermint Candy Cane Cupcakes

So it's that time of year again, where all the trimmings and decorations have been flung in sweet misery back into their boxes and another 3 months await before the next chocolate-ridden holiday comes around. As do many people at this time of year, you may have made a new year's resolution to start eating better and to just be a healthier human being in general. But what about all those sweets, chocolates and candies left over from Christmas? Surely they can't go to waste? 

Christmas in a minty little case!

Be it for a sweet little treat for yourself, or a gift to someone who really needs it (January is the most depressing month of the year after all!), try having a go at making these cupcakes made from left over candy canes!

These are a great idea to use up any old sweets that are laying around, simply omit / substitute the extract and change the icing colour to suit the candy!

Using up Christmas left overs was never so much fun!

Makes: 12 - 24

Ingredients

For the Cakes:

120g Butter or Margarine

120g Caster Sugar (can use granulated if you prefer)

2 Eggs

140g Self-Raising Flour

1 to 1 and 1/2 tsp Peppermint Extract

85g Dark/Plain Cocoa Powder

A splash of Milk

For the Buttericing:

140g Butter

340g (+ more as necessary depending on your preferred consistency) Icing Sugar

1/2 tsp Peppermint Extract

1 - 2 tbsp Milk (+ as necessary)

A few drops of Pink or Red Food Colouring

A few Candy Canes

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• In another bowl combine the flour and cocoa powder.
• Add in the peppermint extract and fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add peppermint extract and the milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick and dense but still a droopy mixture).
• Combine in the food colouring (you may combine thoroughly for an all over colour, or just slight to get a white and red swirl effect - like a candy cane!).
• Chop or crush the candy cane into small pieces.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!), and decorate by sprinkling the candy cane pieces on top!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days. (or a few hours in my house!)

Tips & Serving ideas

• Add edible cake decorations, such as snowflakes, edible glitter and white or red sprinkles!
• Omit the cocoa powder and add red food colouring to the sponge mixture.

Would love to hear what others had left lying around after Christmas.. I must admit, I do not have many left..!

(Other Christmas left over recipes / ideas coming soon!)

Cara X