How to Bake: Chocolate cupcakes with Marshmallow Creme Peppermint Frosting

I've always always loved Christmas. It was always my favourite holiday to celebrate, besides Hari Raya Aidilfitri. Maybe it'd because it has always brought me fond memories of my late grandmother. All of us, my cousins and I, used to sleepover at my grandma's house every Christmas eve. I remember that one year I woke up in the middle of the night catching my grandma filling in the stockings. It wasn't her fault that I stopped believing in Santa Claus at the age of seven. Haha.

In conjunction with Christmas (that, may I add, is around the corner) (!!!!!), I decided to bake some peppermint cupcakes. well, peppermint frosted cupcakes. It's super simple, really. It was pretty much easy to make.

Well, don't you wanna know how to make them?!

Chocolate cupcakes

225g butter
4 (heaping) tbsp cocoa powder
1 cup boiling water
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp baking soda

• Melt the butter in a large saucepan. Meanwhile, boil some water.
• Then throw the cocoa powder into the already melted butter
• Stir the mixture until its a nice, smooth consistency
• Pour in the cup of boiling water. Stir the mixture and let it bubble for 15 seconds. Turn the fire off and set the mixture aside.
• In a separate bowl, add your (sifted) flour and sugar. Stir it together and set aside.
• In another separate bowl, mix together the eggs and buttermilk. (If you don't have buttermilk, use 1/2 cup of whole milk and 2 tablespoons of vinegar). Add the vanilla and baking soda. Whisk wet ingredients.
• Pour the melted chocolate mixture over the flour mixture. (It's still pretty hot)
• Then give it a few stirs until it's halfway mixed. Let the chocolate mixture cool before adding the wet ingredients (Cause /eggs/)
• Once the chocolate batter is cooled, add the wet ingredients!
• Bake for 18 minutes at 180 DegreesC.

Marshmallow Creme Peppermint Frosting

Ok, I cheated here. I used pre-made marshmallow creme. Now, if you live in Malaysia, You can get it at any Cold Storage outlet or any supermarket that imports international stuff.

100g butter

1 cup icing sugar

2 cups marshmallow creme

1 tsp peppermint extract

2 tsp milk

Red food colouring

Peppermints

• Put your peppermints in a zip-lock bag and crush them with a rolling pin.
• Cream the butter and (sifted) icing sugar until pale white and fluffy. Add the marshmallow creme. Whisk until frosting is fluffy.
• Add the peppermint extract and milk. You may add more milk depending on what consistency you want the frosting to be.
• Using a piping bag, paint two lines on each side of the piping bag with the red food colouring to create a red swirl effect.
• Frost and sprinkle your crushed peppermints!

***Chocolate cupcakes recipe adapted to my own liking from The Pioneer Woman ***

Ah now wasn't that easy! I had a good time baking them. I needed to get away and bake. I might  try baking some gingerbreadmen cookies. I might.

Hope you guys are having a swell time prepping for Christmas. I know I am! Hehe.
Maybe this time we can share my can of beans, eh?
Peace out bamboozles.