Peppermint Hot Chocolate Cupcake Food

PEPPERMINT HOT CHOCOLATE

Peppermint Hot Chocolate image

Provided by Food Network

Categories dessert

Time 15m

Yield about 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

Steps:

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT HOT CHOCOLATE

Peppermint Hot Chocolate image

A warm drink that is sure to warm you on a cold morning!

Provided by Emily

Categories Drinks Recipes Hot Chocolate Recipes

Time 8m

Yield 1

Number Of Ingredients 7

Ingredients

2 tablespoons milk
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
1 pinch ground cinnamon
¼ teaspoon vanilla extract
¾ cup milk
1 peppermint candy cane

Steps:

Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 53.8 g, Cholesterol 17.1 mg, Fat 5 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 99.5 mg, Sugar 40.3 g

CHOCOLATE-PEPPERMINT CUPCAKES

Chocolate-Peppermint Cupcakes image

These chocolate and peppermint cupcakes for Christmas are simply delicious!

Provided by K. M. Ellsworth

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 30m

Yield 24

Number Of Ingredients 12

Ingredients

5 cups unsweetened cocoa powder
1 cup all-purpose flour
½ cup cake flour
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
2 ⅔ cups white sugar
1 cup unsalted butter, softened
5 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon peppermint extract
1 cup buttermilk

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 38.9 g, Cholesterol 59.5 mg, Fat 11.3 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 90.4 mg, Sugar 23.1 g

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