Advertisement

peppermint

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

Candy Cane Oreo Cupcakes

Rich chocolate cake baked with chunks of holiday OREO cookies topped with whipped peppermint buttercream loaded with candy cane chunks makes my Dairy Queen Blizzard inspired Candy Cane Oreo Cupcakes the perfect holiday treat!

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

No, I didn’t get paid to make these cupcakes.  Instead, inspiration hit me at a time in my life when I thought baking wasn’t a passion anymore… that I was burnt out on cupcakes.

Last week, my family and I were watching TV and a DQ commercial for candy cane oreo Blizzards came on and I said WOAH that sounds delish.  No naturally we went to DQ to try them and of course they were delicious.

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

I had not felt inspiration to bake something new in 10 months.  This feeling was strangely familiar but it somehow felt different, but I knew I had to see it through to the end.

So, I went to the grocery store, bought all the supplies (can you believe that the candy canes were hard to find?!!) and scheduled a day to bake.

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

The DQ Blizzard has big chunks of candy cane and OREO in it, so I knew I wanted my Candy Cane Oreo Cupcake to have the same.  I started with my dark chocolate cake recipe and filled it with pieces of OREO.

Next, my traditional whipped buttercream got kicked up a notch by adding peppermint extract and tons of crushed candy canes to it.

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

I couldn’t decide how I wanted to garnish these cupcakes, so I did it a few different ways.  All of the sides were lined with crushed candy canes and some were topped with an OREO chunk, crumbles or a candy cane.

The peppermint chocolate combination is one of my favorites for the holiday season and these cupcakes do not disappoint!

Happy Holidays!

Candy Cane Oreo Cupcakes

Candy Cane Oreo Cupcakes

Yield: 16 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

Chocolate OREO Cupcakes

  • ½ cup unsalted butter
  • ¾ cup brewed coffee
  • ½ Tbsp espresso powder
  • 1 tsp vanilla
  • ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 12 OREO cookies, crushed into chunks

Candy Cane Buttercream

  • 12 Tbsp unsalted butter, room temperature
  • 6 cups sifted powdered sugar
  • 3 tsp peppermint extract
  • 1/2 cup + 1 Tbsp heavy whipping cream
  • 1/4 tsp salt
  • 18 mini candy canes
  • 1/2 cup crushed candy canes, for decorating
  • OREO cookie pieces, for decorating

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Add the chunked OREOS and toss to coat. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Buttercream

  1. Crush candy canes in a food processor until they are very fine, small pieces. Divide in half.
  2. In the bowl of your stand mixer, mix the butter until smooth, about 30 seconds.
  3. Add half the sugar and mix until combined. Add the remaining sugar and mix until incorporated.
  4. Scrape the sides of the bowl and add the peppermint extract and half the cream. Mix until combined.
  5. Add the remaining cream until you reach your desired consistency. Less cream for stiffer frosting, more cream for softer.
  6. Mix on high speed for 3-5 minutes or until light and fluffy.
  7. Using a large round piping tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  8. Press crushed candy cane pieces onto the side of each cupcake.
  9. Top with an OREO or candy cane piece or however else you want to decorate it!
  10. Eat and enjoy!

 

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies

Yield: 3-4 dozen cookies
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped

Instructions

  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to 1/8" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.

Notes

Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Daily-Photo-Collage-day-12

Peppermint Meringues | JavaCupcake.com

12 Days of Cookies – Day 10: Peppermint Meringues

Light and airy, these peppermint meringues are are soft with a crisp texture and are a delightful, delicate treat for the Holidays.

Peppermint Meringues | JavaCupcake.com

This was the first time I’ve ever made meringue cookies, and although they weren’t perfect…. they were super delicious!  Pillows of peppermint that melted in my mouth with each bite.  So yum!

I did learn a few things while making these… the biggest lesson being that I should NOT rush the process of making these meringues.  Although there are few ingredients, if you don’t take care to follow the process, they won’t turn out perfectly and will either crack on the outside or collapse in the center.

These were pretty on my table with all my other cookies, but I don’t know if I’d make them again.  If we’re being completely honest.  They were a new experiment, but I was the only one who liked them.  Oh well! I know there are LOTS of other people who do love them!

Peppermint Meringues | JavaCupcake.com

The recipe I used comes from my friend Amanda at i am baker.  I know there are dozens of versions of meringues available on the internet, but I wanted to a recipe that I knew I could count on.  That’s why I chose to use Amanda’s.   To spice things up for the holiday season, I flavored these meringues with peppermint extract and added a pretty red swirl!  So festive, don’t ya think ?

Enjoy!

Peppermint Meringues

Peppermint Meringues

Yield: 2 dozen meringues
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes

Ingredients

  • 4 large egg whites, room temperature
  • 1/2 tsp cream of tartar
  • 1 cup sugar
  • 1 tsp peppermint extract
  • Red gel food coloring

Instructions

  1. Preheat oven to 225 F degrees. Line 2 baking sheets with parchment paper. Fit a piping bag with an open star tip and line creases with red gel food coloring about 2 inches from the tip up.
  2. In the bowl of your stand mixer, beat the egg whites on medium speed until frothy.
  3. Once frothy, add the cream of tartar and beat until soft peaks form on medium speed.
  4. Increase speed to medium-high and add the sugar 1 Tbsp at a time until gone. Continue to beat until stiff peaks form.
  5. Add the peppermint extract and beat until combined.
  6. Gently scoop meringue into prepared piping bag. Slowly squeeze the bag over the bowl until the meringue comes out with the red line showing.
  7. Pipe a swirly dollop of meringue onto the prepared baking sheet.
  8. Bake for 45 minutes. DO NOT OPEN THE OVEN WHILE BAKING and COOLING!
  9. After the 45 minutes, turn the oven off. Let the meringues cool completely in the oven - at least 1 hour.

Notes

Recipe slightly adapted from i am baker

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

Day 10 o f 12 Days of Cookies | JavaCupcake.com

The Great Food Blogger Cookie Swap 2012: Candy Cane Crinkle Blossoms

For the second year, I’m participating in The Great Food Blogger Cookie Swap!  Last year I was paired with two other bloggers both stationed in Europe but this year I’ve got a fabulous new group of food bloggers to send to!

Candy Cane Crinkle Blossoms by JavaCupcake.com

You must check out these ladies & their blogs!  The things they come up with are AH-MAY-ZING!

Sara Croft @ Solid Gold Eats

I didn’t even realize it, but Sara has made a cookie similar to the ones I’ve made for the cookie swap! Check out her Chocolate and Peppermint Blossoms!  She also has a ton of other great dinner and side dishes ideas.  I think I need to bookmark her blog for next week’s meal planning!

Audra Fullerton @ The Baker Chick

Audra is a baker after my own heart.  Seriously, everything she posts on her blog… I want to bake.  Recently, she posted a recipe for a Cranberry Meringue Pie.  I mean, WOAH.  Cranberry pie!!  I think I need to make this… ASAP!

TammyJo Eckhart @ The Chocolate Cult

A blog all about chocolate?  Have I died and gone to heaven? I think so!  TammyJo shares so many mouth watering ideas for ways to use chocolate that I never even dreamed of… including these Chocolate Waffles!

The Great Food Blogger Cookie Swap 2012The cookies I made for this Cookie Swap are a spin on my favorite Christmas cookie, the Chocolate Crinkle.   I took Betty Crocker’s recipe from my 1963 Cooky Book and added some peppermint then topped them with a Hershey’s Candy Cane Kiss chocolate!  These Candy Cane Crinkle Blossoms are the perfect combination of chocolate and peppermint for the holidays!

I can’t wait to see what TammyJo, Sara and Audra come up with! 🙂

Enjoy!

Candy Cane Crinkle Blossoms

Ingredients

  • 4oz unsweetened bakers chocolate, melted
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp espresso powder (optional)
  • 1 cup powdered sugar
  • Candy Cane Hershey Kiss candies

Instructions

  1. In the bowl of a stand mixer, mix together the sugar, oil and melted chocolate.
  2. One at a time, add the eggs. Mix well and scrape the sides of the bowl after each addition.
  3. Mix in the vanilla and peppermint extracts.
  4. In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.
  5. Add the flour to the chocolate mixture and mix until smooth and combined.
  6. Chill at least 8 hours or overnight.
  7. When ready to bake, preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  8. Unwrap 5 dozen Candy Cane Kiss candies.
  9. Roll teaspoon sized balls of dough in your hand. Toss them in powdered sugar until they are coated.
  10. Arrange them on the cookie sheet 2 inches apart.
  11. Bake 8-9 minutes.
  12. Immediately press a Kiss into the center of each cookie. Allow cookie to cool on the cookie sheet for 2 minutes then carefully remove to a wire rack to cool completely before storing.

 

Frosted Peppermint Dark Chocolate Cake Donuts

Living here in Germany, I don’t get the opportunity to eat very many cake donuts.  Last week, the commissary bakery was selling a glazed chocolate cake donut that was pretty yummy.  And now… I can’t get them off my mind.

So my cake donut obsession and my current peppermint obsession came together today to make my first peppermint recipe of the season!  Baked glazed peppermint dark chocolate cake donuts! NOM!

The recipe is a simple one.  Two bowls, one whisk and just a little bit of mixing are necessary to make a thick, fudge brownie type batter that will get piped into a donut pan and baked to puffy, cakey perfection.

Instead of a typical glaze, I wanted a thicker frosting.  So, I made my vanilla buttercream and made it a little smoother than I would if I were frosting a cupcake by adding more heavy cream.   After frosting each donut, I topped them with crushed peppermint candy canes! YUMMM!

Enjoy!

Frosted Peppermint Dark Chocolate Cake Donuts

Yield: 10 full size donuts and 12 mini donuts
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Ingredients

Donuts

  • 2 cups flour
  • 1/2 cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 cup buttermilk
  • 6 Tbsp unsalted butter, melted
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract

Frosting

  • 4 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 3-4 Tbsp heavy cream
  • Crushed peppermint candy canes or peppermint sprinkles for garnish

Instructions

Donuts

  1. Preheat oven to 325 F degrees. Spray donut pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients... flour, sugar, baking soda, salt, and cocoa. Make sure there are no sugar clumps remaining.
  3. In a small bowl, whisk together the buttermilk, eggs, melted butter and extracts.
  4. Make a well in the flour mixture. Slowly pour in the wet ingredients and begin to whisk. Whisk until smooth, about 15 strokes.
  5. Spoon batter into a piping bag (you can use a ziploc bag too). Squeeze batter into donut pan filling about 2/3 full.
  6. Bake full size donuts for 12-14 minutes. Bake mini donuts for 9-11 minutes. The donuts will be done when you gently press down on them and they spring back.
  7. Cool in pans for about 3-5 minutes then remove to a wire rack to cool completely before frosting.

Frosting

  1. Beat together the sugar and butter until smooth. Mix in the vanilla extract.
  2. Add the heavy cream slowly until you get your desired consistency. I like my frosting smooth, creamy and spreadable
  3. Spread frosting onto each donut. Sprinkle crushed candy canes or sprinkles on top.

10 Things I Loved This Week – Peppermint Edition

With Thanksgiving over (almost all my Turkey leftovers are gone too!), I find myself day dreaming about how many peppermint goodies I can make this year!  So, here are a few of my favorite peppermint recipes I came across this week!

Enjoy!

PS…. Want more peppermint recipes?  Check out my Peppermint Desserts Board on Pinterest!

I’ve been wanting to try my hand at biscotti, I think this Double Chocolate Peppermint biscotti would be the perfect place to start!

Chocolate chip cookies and candy canes?  Yes please!

I’ve made chocolate and mint cupcakes in the past… but these Peppermint Bark Cupcakes from Your Cup of Cake look divine!

I love chewy brownies… and these Dark Chocolate Candy Cane Brownies from My Baking Addiction have made my list of favorite brownies!

Mmmmmm York Peppermint Patty Cupcakes.  Om nom nom nom

Chocolate Crinkle cookies are my all time favorite Christmas cookie, but add peppermint! HOLY COW!  Thanks, Bakers Royale!

Betty Crocker can do no wrong when it comes to cookies, especially these Easy Peppermint Candy Cookies!

Easy Peppermint Candy Cookies

 Peppermint Candy Tarts… so cute! (See featured image photo above)

Family Fun Friday shares with us her twist on the sugar cookie with Peppermint Sugar Cookies!

And my new Christmas Eve tradition, Peppermint Marshmallow stir sticks for hot chocolate!

www.cheapauthenticjordans.co/Air-Jordan-11-32145 www.bestshoesmeme.com/nike-air-mens-56146 https://www.viva-awa.com/