PEPPERMINT CUPCAKES WITH MARSHMALLOW FLUFF WHITE CHOCOLATE FROSTING
I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks.
Provided by Bobbie Susan
Categories Desserts Frostings and Icings Chocolate
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
- Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
- Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
- Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 45.9 g, Cholesterol 48.1 mg, Fat 14.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 9 g, Sodium 173.8 mg, Sugar 35.1 g
CHOCOLATE MINT MALLOW CUPS
Steps:
- Melt chocolate chips in 1-quart saucepan over low heat, stirring occasionally, 4-5 minutes or until chips are melted. Place 10 baking cups into muffin pan. Coat inside of each cup evenly with melted chocolate to about 1/8 inch thick, using pastry brush, bringing coating almost to top of cup but not over edge. Refrigerate 30 minutes or until firm.
- Combine milk and marshmallows in 2-quart saucepan. Cook over low heat, stirring occasionally, 8-12 minutes or until marshmallows are melted. Remove from heat; stir in salt, vanilla, peppermint flavoring and food color. Refrigerate, stirring occasionally, 40 minutes or until mixture mounds slightly when dropped from spoon.
- Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir marshmallow mixture until smooth. Gently stir marshmallow mixture and crushed peppermint candies into whipped cream. Spoon 1/3 cup marshmallow mixture into each chocolate cup. Refrigerate 2 hours or until set.
- Carefully remove foil liners from chocolate cups. Sprinkle with reserved 1 tablespoon crushed candies. Store refrigerated.
Nutrition Facts : Calories 250 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 65 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
MINT-MALLOW CHOCOLATE CUPS
These cute filled chocolate cups get gobbled up whenever I set them out. The fluffy mint filling pairs well with the chocolate.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Brush evenly on the inside of 18 foil miniature muffin cup liners. Refrigerate until set. Add a second coat of chocolate; chill until set. , Meanwhile, in a small saucepan over medium-low heat, cook and stir marshmallows and milk until marshmallows are melted. Remove from the heat. Stir in the extracts, food coloring and salt. Cover and refrigerate for 1 hour or until thickened. , Carefully peel liners from the chocolate cups and discard. In a large bowl, beat cream until stiff peaks form. Fold in marshmallow mixture and 2 tablespoons crushed candies. Spoon into chocolate cups. Sprinkle with remaining candies. Store in the refrigerator.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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