Description
A festive delight that combines fluffy cake with rich white chocolate and refreshing peppermint for a perfect holiday treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup whole milk
- 1 cup white chocolate chips
- 1 tsp peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time along with vanilla extract; mix until well combined.
- Gradually incorporate the dry mixture into the wet mixture while alternating with milk. Mix until just combined.
- Gently fold in white chocolate chips and peppermint extract.
- Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting with melted white chocolate or your preferred frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 218
- Sugar: 19g
- Sodium: 146mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
Keywords: For added crunch, sprinkle crushed candy canes on top of the frosting. You can substitute peppermint extract with almond extract for a unique flavor twist.