Saturday morning I woke up in need of chocolate. Like, it’s the only thing I could think about. Screw getting anything done around the house, laundry could wait, that dust ball in the corner was still going to be there tomorrow, but the level of chocolate craving hangry (so hungry you’re angry) was going to push me over the edge if it wasn’t resolved.
We started off with some nutella filled croissants for breakfast, because when Momma wants chocolate, the whole house benefits from it. That wasn’t enough though. I needed something REALLY chocolaty, rich, moist. I was daydreaming about it, staring at the Christmas tree, when I saw the only candy cane left that Sophie hadn’t ripped off. That was it. Mint chocolate. So, I whipped out a trusted chocolate cupcake recipe, along with a light and fluffy buttercream, and I went to town.
The cupcake base is just a basic chocolate cupcake, nothing fancy, but it’s definitely one that should become your go-to. It’s got a nice strong chocolate flavour, and a really moist crumb, but it’s still sturdy enough to hold up to any icing, or filling, that you want to throw at it. If you aren’t a mint person, well, I feel sorry for you, but the buttercream is a great, simple one to whip up, and if you leave out the extract, you’ve just got a nice chocolate buttercream to use.
To finish them off I just grabbed a few candy canes out of the cupboard, put them in a ziplock bag, and went to town bashing the crap out of them. It’s a great way to make the cupcakes look nice and festive, with a hint to what the flavour will be, in just 30 seconds. If you’re making something for the kids Christmas party at school, these would be a great option!