![]() ![]() Yields about 35-40 cupcakes.ĭid you make this Peppermint Hot Cocoa Cake recipe? I want to know how it went! Let me know in the comments below and feel free to tag Instagram and show me! I love to see what you create.Preheat the oven to 350 degrees F. To Make As Cupcakes: fill cupcake tins no more than 2/3 of the way full and bake at 350✯ for 15-17 minutes, until a toothpick inserted comes out clean. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. The Peppermint Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks.Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting. The Hot Cocoa Cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days.No matter how you decorate, I am so excited for you to try this Peppermint Hot Cocoa Cake recipe and hope you love it as much as I do! Cake always stores best in the refrigerator but tastes best at room temperature. My advice is to add the crushed candy canes at the point when you take the cake out of the refrigerator, which should be an hour or two before serving it. They tend to liquify when going between room temperature and the refrigerator. If you’re storing the decorated cake in the refrigerator like I always do, be sure to hold off on sprinkling the candy canes until the last minute. I sprinkled crushed candy canes and mini marshmallows all over the top of the cake to give it some extra texture. ![]() To finish this Peppermint Hot Cocoa Cake design, I added chocolate ganache drips, then combined red and white peppermint buttercream in the same piping bag before piping it into swirls with Wilton Tip 4B. If you’ve never attempted buttercream stripes before, here’s a post that will show you how to create them. You’ll need a good cake comb ( here’s the one I use) and red food color gel to get this striped finish. Not only do the red and white stripes make me think of peppermint, they’re iconic of the Holidays. It’s been awhile since I’ve made a striped buttercream cake but I just had to with this one. To use all marshmallow creme as the filling, be sure to follow the method for soft fillings in this blog post to ensure it doesn’t squish out between your cake layers. If you’d rather use all marshmallow creme as the filling or all peppermint buttercream, go for it! You can’t go wrong with these flavors. It will look like a bullseye when you’re finished, but it’ll be striped when you cut the slices. I think it’s such a fun touch! You can get this look with your filling by piping alternating circles – first peppermint buttercream, then marshmallow creme, then repeat until you reach the center of the cake. Now let’s talk about this striped filling, because just look at it! I alternated adding peppermint buttercream (tinted red) and store bought marshmallow creme to create this striped effect when you cut into it. After trying lots of peppermint buttercream recipes that tasted like toothpaste, I was very intentional in the amount of peppermint extract I added. The buttercream gives it just the right amount of peppermint flavor. It’s moist, decadent, and pairs perfectly with the peppermint buttercream and marshmallow creme. It all starts with my favorite one-bowl chocolate cake recipe, only I’ve infused it with hot cocoa to give it the perfect flavor. If you love a peppermint hot cocoa at your local coffee shop, you’ll be obsessed with this cake. It’s the perfect blend of festive flavors and makes an eye-catching centerpiece for your Holiday dessert table! Hot cocoa is such a cozy drink on it’s own, but when you add peppermint, it basically becomes a cup of Holiday cheer! Now, imagine those flavors in cake form: layers of hot cocoa infused chocolate cake, peppermint buttercream, and some marshmallow creme filling to bring it all together. ![]()
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