It’s finally here. Christmas time—my absolute favorite time of year. As you many of you know, this time last year I challenged myself to 25 days of baking. What a feat! I don’t think I can commit to quite a challenge this year, but I promise I will still be delivering some festive recipes. First up is my next cocktail cupcake creation: hot chocolate cupcakes spiked with peppermint schnapps.
It’s no question that spiked hot chocolate keeps my Christmas spirit up (eggnog is a close runner up). The relatives’ 20 question protocol consisting of ‘Do you have a boyfriend?’ and ‘How’s your job going?’ is only manageable with a cocktail disguised as a festive beverage in hand. If that doesn’t work, you can always distract them with cupcakes.
My urge to bake surged with the first note of Christmas music I heard after Thanksgiving. Cocktail cupcakes were bound to happen, so why not take advantage of my parents’ kitchen while I had the chance? Enter cocoa cupcakes brushed with Peppermint Schnapps, filled with marshmallow cream and topped with a light whipped cream frosting sprinkled with candy cane bits.
Not going to lie, these are pretty amazing. I was eating the marshmallow cream filling at nine in the morning. When it was time to photograph the cupcakes, I was on my third mug of spiked hot cocoa. Needless to say, my creative side let loose. I couldn’t decide on cocoa dust, mini marshmallows or peppermint bits to adorn the whipped frosting, so I went with all three.
So whether you are preparing for relatives, attending SantaCon or looking to impress friends at a cocktail party, give these suckers a try. (And if you’re not a fan of peppermint, omit the Schnapps and try my Bailey’s buttercream frosting recipe).