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Chocolate Cupcakes with Peppermint-Cream Cheese filling and Buttercream Icing

Course Dessert
Cuisine American
Keyword Chocolate Cupcakes with Peppermint Filling
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 18
Calories 685 kcal
Author Chris Scheuer

Ingredients

Ingredients for the cream cheese filing:

  • 8 ounces cream cheese softened (I usually use the lower fat, NOT the fat-free)
  • 1 egg slightly beaten
  • cup sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
  • ½ cup mini chocolate chips
  • ½ cup crushed peppermint candies or candy canes

Ingredients for the cupcakes:

  • 1 cup sugar
  • 1 ½ cups flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract

Buttercream Icing

  • Ingredients:
  • 1 ½ cups 12 ounces butter, softened
  • 4 ounces cream cheese I use the low fat, NOT the fat-free softened
  • 1 2- pound bag of powdered sugar approximately 8 cups
  • 1 tablespoon vanilla extract
  • 6-8 tablespoons milk or half and half

Instructions

Instructions:

  1. Preheat oven to 350˚F. Line cupcake pans with 18 paper liners.
  2. In a small bowl, combine first five ingredients and mix well. Add chocolate chips and crushed peppermint and stir to combine. Set aside.
  3. Mix sugar, flour, cocoa, baking soda and salt and stir to combine. In a separate bowl, combine water, oil, vinegar and vanilla . Add wet ingredients to the bowl of dry ingredients and stir until well combined.
  4. Fill prepared muffin tins ½ full with this mixture.
  5. Drop a rounded tablespoon of cheese mixture on top, dividing mixture evenly. Bake for 23 to 25 minutes. Cover for last 8-10 minutes if getting too brown. Don't under bake or your cupcakes will sink in the center.
  6. Allow to cool in the pan for five minutes, then transfer to a cooling rack. Cool completely before icing.

Instructions:

  1. Using the wire whisk attachment of your stand mixer, whip the butter and cream cheese on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
  2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add milk slowly till soft fluffy consistency and then increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, at least 5 minutes, scraping the bowl as needed.
  3. Place icing in a decorator bag and swirl onto cupcakes. I use a 1M Wilton tip. If you haven't done much cupcake icing swirling, here is a great but simple tutorial.
Nutrition Facts
Chocolate Cupcakes with Peppermint-Cream Cheese filling and Buttercream Icing
Amount Per Serving
Calories 685 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Cholesterol 73mg24%
Sodium 335mg15%
Potassium 69mg2%
Carbohydrates 103g34%
Fiber 0g0%
Sugar 92g102%
Protein 3g6%
Vitamin A 770IU15%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.