Chocolate Peppermint Crisp Cupcakes are rich, moist and filled with Caramel and a frosting which tastes just like a Peppermint Crisp Tart !

This is one of those recipes where you can not decide which is better !

The amazing Frosting or the Caramel stuffed Chocolate Cupcake. These Peppermint Crisp Cupcakes are always a big hit with our family.

I have to confess … about a quarter of the Frosting never made it to the Cupcakes as intended, but rather straight to my mouth ! It tastes exactly as our very popular South-African Peppermint Crisp Tart.

If the Caramel Condensed Milk is unavailable where you live, simply boil a can of Sweetened Condensed Milk for two hours.

That is how I did it before we were blessed with the ready-boiled Caramel Treat Condensed Milk !  Or check the Internet as I see there are lots of other ways to make your own Caramel Condensed Milk.

The Chocolate Cake part is moist, sweet and even slightly sticky – add some Caramel and you are halfway to heaven already !

I found the recipe for these Peppermint Crisp Cupcakes on one of our online magazine or store sites.

Hoever, the thing which drew my attention immediately – for a change! – was not the recipe.

But the actual cupcake liners ! I cut mine down a bit, otherwise the cupcakes would have disappeared in the liner as it is quite high.

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More Cupcake recipes you might like:

• Chocolate Carrot Cake Cupcakes
• Chocolate Liqueur Cupcakes
• Ginger Bread Cupcakes with Cinnamon Cream Cheese Frosting
• Rolo Cupcakes
• Irish Cream Rainbow Cupcakes

Peppermint Crisp Cupcakes

Peppermint Crisp Cupcakes

Linda Nortje

Chocolatey, rich, moist and filled with Caramel and a frosting which tastes just like a Peppermint Crisp Tart ! Peppermint Crisp Cupcakes are a great (individual treats) alternative to the very popular tart

5 from 6 votes

Print Recipe Pin Recipe

Course Sweet Treats

Cuisine South-African

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Frosting Time 10 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Calories 480 kcal

Ingredients

  

1x2x3x

CUPCAKES:

• ½ cup Cocoa Powder
• 1 cup Flour
• 1 cup Sugar
• 1 t Baking Powder
• ½ t Salt
• 1 Egg extra-large
• ½ cup Luke Warm Water
• ½ cup Buttermilk
• ¼ cup Vegetable Oil
• ½ t Vanilla Essence

FROSTING:

• 1 cup Soft Unsalted Butter
• 3 cups Icing Sugar Powdered Sugar
• ½ can of a 397g can Caramel Condensed Milk, divided
• 1 Large slab 100g Peppermint Crisp Chocolate, grated finely ( 3 oz )
• Fresh Mint Leaves to garnish, 1 - 2 per cupcake

Instructions

 

• CUPCAKES: Pre-heat the oven to 190 deg C (375 deg F) – line a 12 hole cupcake pan with liners
• Sift together the Cocoa, Flour, Sugar, Baking Powder and Salt in a large mixing bowl
• Add the Egg, Water, Buttermilk, Oil and Vanilla – beat together 3 minutes until well combined
• Pour batter into the lined cupcake holes – bake 18 – 20 minutes or until done
• Remove from oven and transfer to a cooling rack to cool completely
• FROSTING: Beat together the Butter, Icing Sugar, 2 tablespoonfuls of the Caramel Condensed Milk and most of the grated Peppermint Crisp (keep some for sprinkling) in a medium mixing bowl – transfer to a piping bag and chill until needed
• Once the Cupcakes have cooled, scoop out about one teaspoon of the top (center) of the cupcakes, creating a hole – fill with Caramel Condensed Milk
• Pipe the Icing over the Cupcakes, sprinkle with extra grated Peppermint Crisp and garnish with a Mint leaf or two

Notes

Serve immediately or keep chilled until ready to serve

Nutrition Facts

Peppermint Crisp Cupcakes

Serving Size

 

1 Cupcake

Amount per Serving

Calories

480

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

11

g

69

%

Polyunsaturated Fat

 

12

g

Cholesterol

 

62

mg

21

%

Sodium

 

226

mg

10

%

Carbohydrates

 

64

g

21

%

Fiber

 

1

g

4

%

Sugar

 

50

g

56

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve immediately or keep chilled until ready to serve.

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