We are just coming off of a seemingly endless stretch of 90+ degree days here in NJ. It’s been a hot, humid and VERY rainy summer so far – a lot more like the tropics than the Mid-Atlantic. The weather has been more conducive to loafing around on the couch in the A/C watching old Law & Order: SVU episodes on Netflix than it has been to baking. Who wants to turn on an oven inside when it FEELS like an oven outside? Not this girl.
Luckily things have finally cooled down a bit, just in time for me to bake some cupcakes for our Christmas in July celebration at work today!
I was having a hard time getting in the spirit of things and deciding on a flavor so I did a little poll on my Facebook page. I had quite a few good suggestions: eggnog, gingerbread, red velvet. I was leaning towards eggnog until someone mentioned peppermint. Mint is not only Christmasy, it’s also cool and refreshing – perfect for hot weather!
I was inspired by these Peppermint Hot Chocolate Cupcakes from easybaked but I knew I wanted to add a splash of booze to my cupcakes – they are for a holiday party after all 😉
Spiked Hot Chocolate Cupcakes
24 cooled chocolate cupcakes, prepared in the manner of your choice (I used Pillsbury Devil’s Food cake mix)
To make the frosting:
Heat 1/2 cup of milk, half & half or heavy cream either on the stove top or in the microwave. Dissolve one packet of instant hot chocolate mix in the milk and let cool.
In a stand mixer combine:
1 stick softened butter
1/2 cup shortening
pinch of salt
1 teaspoon vanilla
2 tablespoons peppermint schnapps
10 cups confectioners sugar
1/2 cup cooled hot chocolate
The bowl for my mixer isn’t that big, so I started off with 5 cups of the confectioners sugar, mixed that with all the other ingredients and then added the other 5 cups of confectioners sugar.
Frost cooled cupcakes then add mini marshmallows (I used mini chocolate ones) and a peppermint candy for garnish.
Did anyone else celebrate Christmas in July this year? Only 152 days until the real deal!!