Sup Cake?

alymlady:

This is the first cupcake I’ve invented so I hope you like it!  If you try it out, let me know how it goes!

Ingredients:

Cupcake:
8 Tbsp unsalted butter
2 oz bittersweet chocolate, broken up
1/2 cup Dutch processed cocoa
3/4 cup All-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
3/4 cup granulated sugar
1/2 tsp salt
1/2 cup sour cream
1/2 tsp peppermint extract

Frosting:
2 sticks unsalted butter, room temperature
4 Tbsp heavy cream
1 tsp vanilla
1/4 tsp peppermint extract (add another 1/4 tsp if it doesn’t seem minty enough)
4 cups powdered sugar
1-2 Tbsp corn syrup
1/2 cup finely crushed peppermint candies 

Topping:
1 bag white chocolate candy melts
1/4 cup shortening
1/8 tsp peppermint extract
1/4 cup crushed peppermint candies to decorate

Directions:
Preheat oven to 350 and line cupcake trays (this will make 15-16).
Combine butter, broken chocolate, and cocoa in a small bowl. Microwave 30 seconds and stir.  Microwave 15 more seconds until it’s melted, but don’t overheat.  Set aside to cool.
Combine flour, baking soda, and baking powder in a small bowl and set aside. 
In a medium bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix and peppermint extract, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.
Scoop into lined tins and bake for 15-20 minutes.

Beat butter, heavy cream, vanilla, and peppermint until combined.  Add powdered sugar one cup at a time until thoroughly combined.  Add corn syrup to thin the consistency.  Once your frosting is at an easily spreadable texture, add in the crushed peppermint candies.  Make sure that the pieces are powdery or very small or they’ll clog up your piping tip.

Optional: Add some red food coloring to half the mixture to stripe your pastry bag.

Pipe frosting onto cooled cupcakes using whatever tip you want, I used an open star tip.

Put the frosted cupcakes in the fridge so they can set up for about 30 minutes.

Pour your candy melts and shortening into a microwave safe bowl or mug (I found using a big mug was easier to dip the cupcakes in) and melt at 30 second intervals.  If it doesn’t seem thin enough, add more shortening.  If it’s too thick it will be really hard to dip the cupcakes.  Once it’s all melted, mix in the peppermint extract.

Dip each cooled cupcake into the chocolate and top with pieces of peppermint candy.

Dunzo rapunzo!