More Peppermint??

You guys know me; I'm always going to try to find a way to work cupcakes into any season. Christmas was no exception. I found only a few peppermint cake recipes, however, and feared it was because it just plain didn't taste good. Twas not the case!

I tried two different things: one batch with bits of the Peppermint Bark I made earlier sprinkled on the top of the cakes and another without. One thing I've learned is that white chocolate does NOT bake well. It gets all gunky and brown and it's not real chocolate so I don't know what's going on with it. They tasted fine; there was a crunchy-but-not texture to the top. But I'm a traditionalist and I ended up enjoying the plain cake-with-peppermint-icing ones better. It was important to leave the cake unflavored as I used peppermint oil again and it was very crisp and sharp. The icing is flavored and the cake wonderfully takes the edge off so the whole thing goes together well.

Also to note? The peppermint pieces sprinkled on top go all melty and watery the next day so frost and sprinkle at the last minute if possible (OR frost and sprinkle and then freeze). In case you're wondering, I just threw some candy canes in a double bagged baggie and went to smashing with the edge of a can.

CHOCOLATE CUPCAKES
(Adapted from Barefoot Contessa at Home)

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.



PEPPERMINT ICING
Adapted from Ooh You Tasty Little Things

• 1 cup (2 sticks) butter, softened
• 6 to 8 cups confectioners' sugar
• 1/4 cup heavy cream
• 1/2 teaspoon peppermint oil (less if desired; use to taste)
  

Mix butter in a large mixing bowl with 4 cups of sugar. Add cream and peppermint oil. On medium speed of electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. Chill for about 15 minutes in the refrigerator before using, and only use to ice cold cupcakes.

Peppermint Mania

Ever since Williams-Sonoma came out with their Peppermint Bark, we've gotten it one way or another at Christmas time. This year, I waffled on ordering it online ($30 for chocolate?? But I'm poor!) I procrastinated and then it wasn't an option. So I attempted to make it myself. I should have known from the word go that this wasn't the same.

First, the chocolate layer has a cream in it which is automatically going to keep it from forming solid. It's more of a very thick ganache. It's not easy to cut but it's bark and it's supposed to be roughly broken up so that's okay.

Second, I realized as I reached into my cabinet for the peppermint flavoring - oh God, it's not extract. I had peppermint OIL. Did a little research online quickly and found a guessimate that to substitute oil for extract, you should use around 1/4 of what is called for. I was very conservative with the flavoring (you can always add more but once it's in there and too much, it's ruined). If you're using oil as well, it will make a strange looking consistency (you know, oily) but it tastes fine. Just taste as you go along. Peppermint oil has a stronger, cooler, more crisp taste to it so use carefully.

Once it was finished, I took a step back to evaluate and I was kind of disappointed. I let everyone try it and they liked it a lot and it tastes fine but it's just not Williams-Sonoma's peppermint bark. Still, it was well liked so I'm chalking it up to a moderate success for that alone. :)


LAYERED PEPPERMINT CRUNCH BARK
Source: Bon Appétit

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 1/8 teaspoon peppermint oil (add more to taste)

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.