Winter Wonderland Surprise Cupcakes

From HERSHEY’S

 

It’s amazing how delicious these peppermint and chocolate surprise cupcakes taste. A hidden KISSES Candy Cane Mint Candy, peppermint Swiss meringue frosting, and a crunchy texture make this the perfect winter wonderland cupcake recipe.

INGREDIENTS

CHOCOLATE PEPPERMINT CUPCAKES

1 cup sugar

1 cup brown sugar, not packed

1 3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons peppermint extract

1 cup boiling water

 

PEPPERMINT SWISS MERINGUE FROSTING

3 large egg whites

1 cup sugar

1 cup butter (2 sticks)

1 teaspoon peppermint extract

HERSHEY’S KISSES Brand Candy Cane Mint Candies

Peppermint candy or sticks, crushed

 

DIRECTIONS

FOR THE CUPCAKES

1.Heat oven to 350 degrees. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.

2.Sift together dry ingredients into a large stand mixer bowl.

3.Add the eggs, milk, oil, and peppermint extract.

4.Beat for two minutes, scraping the sides as needed.

5.Add the boiling water and beat just until blended. The batter will be watery.

6.Pour the batter into a large measuring cup or bowl with a spout.

7.Evenly pour the batter into the cupcake liners, filling only 2/3 full.

8.Bake for 14 to 18 minutes, or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

 

FOR THE FROSTING

1.Combine egg whites and sugar in heatproof bowl. Place over a small saucepan of simmering water. Whisk frequently, until they reach 160°F.

2.Transfer mixture to stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).

3.Reduce the speed to low, adding 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3 to 5 minutes or until smooth again.

4.Add peppermint extract and stir until just combined.

 

ASSEMBLY

1.Place an unwrapped HERSHEY’S KISSES Brand Candy Cane Mint Candy on top of cooled cupcake.

2.Pipe meringue frosting on top of each cupcake to “hide” the candy piece.

3.Sprinkle with crushed peppermint candies for a delicious and crunchy texture

 

Find this recipe and more holiday treats at hersheys.com