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Chocolate Peppermint Cupcakes


For the cupcakes

  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ cup shortening
  • ½ cup sugar
  • 1 tsp. vanilla
  • 2 egg yolks
  • cup cold water
  • 2 egg whites
  • cup sugar
  • cup miniature semisweet chocolate pieces

For the Frosting

  • 1 cup shortening
  • 1 ½ tsp vanilla
  • 1 tsp peppermint extract
  • 1 pound powdered sugar
  • 3 to 4 tabelspoons milk


For the cupcakes

  • Lightly coat a 12 cup muffin pan with nonstick cooking spray; set aside.
  • In a medium bowl, stir together flour, cocoa powder, baking powder, salt and baking soda; set aside.
  • In a large bowl, beat shortening with a mixer on medium speed to high speed for 30 seconds.
  • Add ½ cup sugar and vanilla.
  • Beat until combined, scraping side of bowl occasionally.
  • Add egg yolks, one at a time, beating well after each addition.
  • Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.
  • Thoroughly wash beaters.
  • In a large bowl, beat egg whites on medium speed until soft peaks form (tips curl).
  • Gradually add ⅓ cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  • Fold one-fourth of the beaten egg whites into chocolate batter to lighten.
  • Gently fold in the remaining egg whites.
  • Gently fold in chocolate pieces.
  • Divide batter among prepared muffin cups.
  • Bake in a preheated 350 degrees oven for 20-22 minutes or until a toothpick inserted near the centers comes out clean.
  • Cool in pan on a wire rack for 5 minutes.
  • Remove from pan and cool completely on wire rack.

White Frosting

  • In a large mixing bowl beat shortening. vanilla and peppermint extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of powdered sugar and beat well. Add 2 tablespoons of milk. Gradually beat in the remaining powdered sugar . Add enough of the remaining milk to make the frosting a spreadable consistency.


I frost one cupcake at a time and then sprinkle with the peppermint pieces. This will allow them to stick to the icing before it dries.
Adapted from Better Homes and Gardens