Candy Cane Cupcakes Recipe

Candy Cane Cupcakes
Candy Cane Cupcakes
Treat yourself with these minty Christmas delights.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick unsalted butter, chopped
  • 3 oz dark chocolate, chopped
  • ½ c hot water
  • 2 tsp instant coffee powder
  • ¼ c peppermint schnapps
  • 1 c brown sugar
  • ⅔ c all purpose flour
  • ¼ c self rising flour
  • 2 tbs cocoa powder
  • 1 egg

Frosting ingredients

  • 2 sticks unsalted butter, softened
  • 2 c powdered sugar
  • 6 oz white chocolate, melted and cooled
  • 3 to 5 tbs peppermint schnapps
  • Red food coloring
  • Crushed candy canes


  1. Preheat oven to 320°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine the butter, chocolate, hot water, coffee powder and schnapps in a medium saucepan over low heat.
  3. Stir until chocolate and butter melt and the mixture is smooth. Remove from heat.
  4. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.
  5. Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined.
  6. Add the egg and stir to combine.
  7. Pour the mixture evenly among the prepared tins.
  8. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, beat the butter and powdered sugar at low speeds until fluffy.
  10. Add in melted and cooled white chocolate.
  11. Start by adding 3 tablespoons of schnapps and add more until you reach your desired taste and consistency.
  12. Divide the frosting in half and add red coloring to one half. Fill two small freezer bags with icing, one with white and one with red.
  13. Cut off the ends and place both into a regular piping bag. As you pipe both colors come out and form a swirl.
  14. Decorate the tops with crushed candy canes.