We are just coming off of a seemingly endless stretch of 90+
degree days here in NJ. It’s been a hot,
humid and VERY rainy summer so far – a lot more like the tropics than the
Mid-Atlantic. The weather has been more
conducive to loafing around on the couch in the A/C watching old Law &
Order: SVU episodes on Netflix than it have been to baking. Who wants to Not this
girl.
Luckily things have finally cooled down a bit, just in time
for me to bake some cupcakes for our Christmas in July celebration at work
today!
I was having a hard time getting in the spirit of things and
deciding on a flavor so I did a little poll on my Facebook page. I had quite a few good suggestions: eggnog,
gingerbread, red velvet. I was leaning
towards eggnog until someone mentioned peppermint. Mint is not only Christmasy, it’s also cool
and refreshing – perfect for hot weather!
I was inspired by these Peppermint Hot Chocolate Cupcakes
from easybaked but I knew I wanted to add a splash of booze to my cupcakes –
they are for a holiday party after all ;-)
Spiked Hot Chocolate Cupcakes
24 cooled chocolate cupcakes, prepared in the manner of your
choice (I used Pillsbury Devil’s Food cake mix)
To make the frosting:
Heat 1/2 cup of milk, half & half or heavy cream either
on the stove top or in the microwave.
Dissolve one packet of instant hot chocolate mix in the milk and let
cool.
In a stand mixer combine:
1 stick softened butter
1/2 cup shortening
pinch of salt
1 teaspoon vanilla
2 tablespoons peppermint schnapps
10 cups confectioners sugar
1/2 cup cooled hot chocolate
The bowl for my mixer isn’t that big, so I started off with
5 cups of the confectioners’ sugar, mixed that with all the other ingredients
and then added the other 5 cups of confectioners’ sugar.
Frost cooled cupcakes then add mini marshmallows (I used
mini chocolate ones) and a peppermint candy for garnish.
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