Wintermint Cupcakes

Fact: I hate winter.

This is in direct conflict with many of my favorite things such as Christmas lights, snowflakes, hot cocoa with marshmallows, scarves, peppermint chocolate, and those funny hats with the flaps that go over your ears.

I moved to Southern California because I hate winter.  It is cold and there is snow...neither of which are fun things.

But, in an effort to embrace my upcoming trip to my hometown in Washington (which is currently under a blanket of snow) for my husband's first white Christmas, I made Wintermint Cupcakes!

Ok...first of all, couple disclaimers on what I mean by Washington.  Yes, Washington state.  If I meant Washington D.C. I would have said Washington D.C.   No, I'm not expecting a rainy Christmas.  Because it only rains on the West side of the state.  The (larger) Eastern side of the state receives very little rain - most the year's precipitation comes in the form of snow.



Please excuse these rantings of a Washingtonian...back to delicious cupcakes...

These Wintermint Cupcakes offer two variations: Chocolate Peppermint Cupcakes with Cheesecake Filling and White Cupcakes with Peppermint Cheesecake Filling (both are topped with a Peppermint Swiss Buttercream).  Each are topped up with either white chocolate snowflakes or dark chocolate trees.

These were inspired by Layered Peppermint Cheesecake I found on Pinterest, from which I adapted the cake recipe.  I used the Swiss Meringue Buttercream recipe from Sprinkle Bakes.

Wintermint Cupcakes
Makes 4 dozen cupcakes

Cake Ingredients

• 1 box white cake mix
• 1 box chocolate cake mix
• 2 6-oz container non-fat Greek yogurt
• 4 large eggs
• 2/3 cup vegetable oil (separated)
• 1/4 teaspoon Peppermint extract

Filling Ingredients

• 1 box instant Cheesecake Pudding
• 1/2 cup milk
• 1/2 cup whipping cream
• 1/2 teaspoon Peppermint extract

Frosting Ingredients

• 5 egg whites
• 1 cup sugar
• 1 pound (4 sticks) unsalted butter, cubed, at room temperature
• 1/2 teaspoon Peppermint extract (additional if needed)

Directions

1. Preheat oven to 350 degrees F.
2. For white cupcakes: Mix together white cake mix, 6oz Greek yogurt, 2 eggs, and 1/3 cup vegetable oil with an electric mixer on medium speed until completely combined.  Fill cupcake pan 2/3 full.  Bake 15-25 minutes, or until toothpick inserted in the center of the cupcake comes out clean.
3. For the chocolate cupcakes: Mix together chocolate cake mix, 6oz Greek Yogurt, 2 eggs, 1/3 cup vegetable oil, and peppermint extract with an electric mixer on medium speed  until completely combined.  Fill cupcake pan 2/3 full.  Bake 15-25 minutes, or until toothpick inserted in the center of the cupcakes comes out clean.
4. Allow cupcakes to cool completely.  Using a small knife or cupcake corer - remove a center core from each cupcake.
5. For the filling: Using the whisk attachment on an electric mixer, beat the whipping cream on medium-high speed until stiff peaks form.  In a small bowl, whisk together pudding and milk (will be thick).  Add to whipped cream and beat until just combined (about 30-45 seconds).  Take half of filling in a piping bag (or plastic baggy) and snip the tip.  Pipe into Chocolate Peppermint cupcakes.  With remaining filling, add peppermint extract (add additional if needed - do not add too much at once!).  Pipe into White Cupcakes.
6. For the frosting: you can follow the recipe found here, only substitute the vanilla extract with the Peppermint extract.
7. Pipe frosting onto cupcakes with a star tip.
8. Decorate cupcakes as desires (I melted Wilton white chocolate and dark cocoa candies and piped them onto parchment paper - allow to set in the fridge and then place on top of cupcakes).

Note:  First, know that with Peppermint extract a little goes a long way!  Add only a little at a time until you get the desired taste.  Second, when it comes to Swiss Meringue Buttercream there comes a point in the process when you will be convinced that you have ruined the frosting.  You will add all the butter and everything will fall apart and separate and look like a soupy mess.  Just keep going, trust me.  There is a magical moment when it suddenly becomes the most delicious frosting in the world.