Home » Petite Chocolate and Vanilla Peppermint Swirl Cupcakes

Petite Chocolate and Vanilla Peppermint Swirl Cupcakes

Hello all and happy holidays! Susie was in Boston this weekend, which is always delightful! So, of course, we couldn’t let the opportunity to bake something go to waste. Since I (Rebekkah) LOVE holiday baking, we went with a holiday theme. The recipe for Petite Chocolate and Vanilla Peppermint Swirl Cupcakes is below.

 

However, something else very exciting happened this weekend. This was no ordinary visit to Boston. Susie was here both to visit me AND meet Joy the Baker at the Eat Boutique Holiday Market!

 

Eat Boutique Holiday Market

 

Polar Soda Samples! Mint Chocolate, Butter Rum, and Boston Cream Pie – all surprisingly delicious!

 

Joy was FANTASTIC! Not only did she sign everyone’s books, but she really talked to everyone. She probably spent about 5 minutes talking to each person, taking photos and signing their books. Amazing. Plus, the whole Eat Boutique was super cute – we even got maple creme (if you haven’t tried it, go buy some immediately!) The whole thing was such a great experience.

In line to meet Joy

 

Susie meets Joy!

 

 

Susie and Joy

 

Susie, Joy, and Rebekkah

 

It ended with a hug! See? She’s so nice!

 

And now, CUPCAKES!

 

 

Petite Chocolate and Vanilla Peppermint Swirl Cupcakes

 

Vanilla Cupcake Batter

  • 1 1/2 cups flour
  • 3/4 cups sugar
  • 1 stick butter
  • 1/2 cup milk + splash (we used soy)
  • 3 egg whites
  • 1 1/2 tablespoon baking powder
  • 1/2 tablespoon buttery sweet dough flavor (can omit)
  • 1/2 tablespoon vanilla
  • 1/2 teaspoon salt

 

Chocolate Mint Cupcake Batter

  • 3/4 cup flour
  • 3/4 cup sugar
  • 1/2 cup cocoa
  • 1 egg
  • 1 1/2 tablespoons oil
  • 1/2 cup milk (we used soy)
  • 1/2 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 teaspoons peppermint extract
  • 1/2 packet instant coffee (such as Via) or 1/2 teaspoon instant coffee

 

Instructions

  • Preheat oven to 350 degrees.
  • Make the Vanilla Cupcake Batter first (this way, you can reuse the mixing bowl without having to wash it – it’s all going to be cupcake batter anyways!)

Vanilla Cupcake Batter ingredients

  • To make the Vanilla Cupcake Batter, beat sugar and butter together until fluffy.
  • Add all the dry ingredients together in a separate bowl and all the wet ingredients together in another bowl.
  • Add your dry ingredients and your wet ingredients into the butter, alternating until fully incorporated. Set mixed batter aside in a separate bowl.
  • Make the Chocolate Mint Cupcake Batter next.
  • This batter is super easy – put it all in your stand mixer’s bowl and mix until smooth. That’s it! Note: this batter will be much thinner than the Vanilla Cupcake Batter.

Tip: Use Starbucks Via packets to enhance the chocolate flavor of chocolate cupcakes!

  • Once you have both batters made, fill prepared cupcake pans. This should be done by layering the Vanilla Cupcake Batter and the Chocolate Mint Cupcake Batter (we alternated Vanilla-Chocolate-Vanilla until the cupcake pans were 3/4 full).
  • Swirl batter together with knife or chopstick (we used a chopstick). This isn’t necessary, but we think it makes a nicer swirly pattern.

Swirl!

  • Bake cupcakes for about 20-25 minutes.
  • Frost cupcakes (we used a simple buttercream – 2 sticks butter, 4 cups powdered sugar, 1 teaspoon vanilla, 1 tablespoon milk – beat with stand mixer until combined)
  • Top with your favorite crushed candy canes!

 

 

Come back to Boston soon, Mom! You know you had fun

One Response to “Petite Chocolate and Vanilla Peppermint Swirl Cupcakes”

  1. Shelley Maynard says:

    you guys forgot to list the main ingredient in your baking- love.

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