Chocolatey, rich, moist and filled with Caramel and a frosting which tastes just like a Peppermint Crisp Tart ! Peppermint Crisp Cupcakes are a great (individual treats) alternative to the very popular tart
CUPCAKES: Pre-heat the oven to 190 deg C (375 deg F) – line a 12 hole cupcake pan with liners
Sift together the Cocoa, Flour, Sugar, Baking Powder and Salt in a large mixing bowl
Add the Egg, Water, Buttermilk, Oil and Vanilla – beat together 3 minutes until well combined
Pour batter into the lined cupcake holes – bake 18 – 20 minutes or until done
Remove from oven and transfer to a cooling rack to cool completely
FROSTING: Beat together the Butter, Icing Sugar, 2 tablespoonfuls of the Caramel Condensed Milk and most of the grated Peppermint Crisp (keep some for sprinkling) in a medium mixing bowl – transfer to a piping bag and chill until needed
Once the Cupcakes have cooled, scoop out about one teaspoon of the top (center) of the cupcakes, creating a hole – fill with Caramel Condensed Milk
Pipe the Icing over the Cupcakes, sprinkle with extra grated Peppermint Crisp and garnish with a Mint leaf or two
Notes
Serve immediately or keep chilled until ready to serve
Nutrition Facts
Peppermint Crisp Cupcakes
Serving Size
1 Cupcake
Amount per Serving
Calories
480
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
12
g
Cholesterol
62
mg
21
%
Sodium
226
mg
10
%
Carbohydrates
64
g
21
%
Fiber
1
g
4
%
Sugar
50
g
56
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.