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Winter Wonderland Surprise Cupcakes

It's no surprise how delicious these peppermint and chocolate cupcakes are. A hidden treat and a crunchy texture make this the perfect winter dessert.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • CHOCOLATE PEPPERMINT CUPCAKES:
  • 1 cup sugar
  • 1 cup brown sugar , not packed
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons peppermint extract
  • 1 cup boiling water
  • PEPPERMINT SWISS MERINGUE FROSTING:
  • 3 large egg whites
  • 1 cup sugar
  • 1 cup butter (2 sticks)
  • 1 teaspoon peppermint extract
  • HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • Peppermint candy or sticks , crushed

Directions

  • For the cupcakes:
  • 1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
  • 2. Sift together dry ingredients into a large stand mixer bowl.
  • 3. Add the eggs, milk, oil and peppermint extract.
  • 4. Beat for two minutes, scraping the sides as needed.
  • 5. Add the boiling water and beat just until blended. The batter will be watery.
  • 6. Pour the batter into a large measuring cup or bowl with a spout.
  • 7. Evenly pour the batter into the cupcake liners, filling only 2/3 full.
  • 8. Bake for 14 to 18 minutes or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
  • For the frosting:
  • 1. Combine egg whites and sugar in heatproof bowl. Place over a small saucepan of simmering water. Whisk frequently, until they reach 160°F.
  • 2. Transfer mixture to stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).
  • 3. Reduce the speed to low adding 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3 to 5 minutes or until smooth again.
  • 4. Add peppermint extract and stir until just combined.
  • Assembly:
  • 1. Place an unwrapped HERSHEY'S KISSES Brand Candy Cane Mint Candy on top of cooled cupcake.
  • 2. Pipe meringue frosting on top of each cupcake to "hide" the candy piece.
  • 3. Sprinkle with crushed peppermint candies for a delicious and crunchy texture.
  • Recipe created for The Hershey Company by Dara Yu.

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