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White Chocolate Peppermint Cupcakes with Ganache and Buttercream Frosting Recipe

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4.8 from 148 reviews

Delight in these festive White Chocolate Peppermint Cupcakes, featuring moist cake infused with peppermint extract, filled with a luscious white chocolate peppermint ganache, and topped with a creamy white chocolate buttercream frosting garnished with crushed candy canes. Perfect for holiday celebrations or any time you crave a refreshing, sweet treat.

Ingredients

Scale

Cupcakes

  • 5 tbsps (70 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 egg whites, at room temperature
  • 1 tsp vanilla extract
  • 1/2–1 tsp peppermint extract (depending on preference)
  • 1 1/4 cups (140 g) cake flour (spooned and leveled)
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120 ml) buttermilk, at room temperature

White Chocolate Peppermint Ganache

  • 3 oz (85 g) white chocolate bar, chopped (Lindt)
  • 1/4 cup (40 g) peppermint chips (Andes)
  • 3 tbsps (45 ml) heavy whipping cream

White Chocolate Buttercream Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • 1/8 tsp salt
  • 2 oz (56 g) white chocolate, melted and slightly cooled (Lindt)
  • 2 cups (270 g) powdered sugar, sifted
  • 1/4 tsp peppermint extract

Topping

  • 2–4 tbsps crushed candy canes for sprinkling

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners and set aside.
  2. Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is fluffy and well combined, about 1 to 2 minutes.
  3. Add wet flavorings: Incorporate the egg whites, vanilla extract, and peppermint extract into the butter and sugar mixture. Mix again until the batter is smooth and pale, approximately 1 minute.
  4. Sift dry ingredients: In a small bowl, sift together cake flour, baking powder, baking soda, and salt to ensure even distribution.
  5. Combine wet and dry ingredients: Alternately add the buttermilk and the sifted dry ingredients to the wet mixture. Mix gently until the batter is just combined with no streaks of flour remaining.
  6. Fill cupcake liners: Evenly distribute the batter among the 12 cupcake liners, filling each about three-quarters full to allow room for rising.
  7. Bake cupcakes: Place the cupcake pan in the preheated oven and bake for 17 to 19 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
  8. Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Make white chocolate peppermint ganache: In a microwave-safe bowl, combine the chopped white chocolate, peppermint chips, and heavy whipping cream. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
  10. Cool ganache: Allow the ganache to cool and thicken at room temperature, stirring occasionally until it is no longer runny. This may take up to 20 minutes.
  11. Prepare white chocolate buttercream: In a medium bowl, beat the softened butter and salt on high speed with an electric mixer until pale and fluffy, about 5 to 7 minutes.
  12. Add melted white chocolate: Pour in the melted and slightly cooled white chocolate. Mix on medium-high speed until fluffy again, about 1 to 2 minutes.
  13. Incorporate powdered sugar and peppermint extract: Add powdered sugar gradually, about one cup at a time, mixing well after each addition until the frosting is light and fluffy. Stir in the peppermint extract.
  14. Prepare piping bags: Transfer the buttercream frosting into a piping bag fitted with your preferred decorative tip. Pour the cooled ganache into a separate piping bag and cut a small opening at the end for filling.
  15. Core cupcakes: Using a cupcake corer or a small knife, remove a small section of the center of each cooled cupcake to create space for the ganache filling.
  16. Fill with ganache: Pipe the peppermint ganache into the cored center of each cupcake, filling them generously without overflow.
  17. Frost cupcakes: Pipe the white chocolate buttercream generously over the top of each cupcake in decorative swirls.
  18. Add toppings: Sprinkle crushed candy cane pieces over the frosting for a festive finish.
  19. Serve: Present your White Chocolate Peppermint Cupcakes immediately or store them chilled until ready to enjoy.

Notes

  • If you prefer a stronger peppermint flavor, adjust the peppermint extract quantity in both the cake batter and frosting accordingly.
  • Ensure that the white chocolate used is high quality for the best texture and flavor in ganache and frosting.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • The ganache can be made ahead and stored in the refrigerator; bring it back to room temperature before filling.
  • For a smoother frosting, sift powdered sugar prior to mixing to avoid lumps.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: white chocolate peppermint cupcakes, peppermint cupcakes, white chocolate cupcakes, holiday cupcakes, peppermint dessert, Christmas cupcakes

Find it online: https://delishfamilyrecipe.com/white-chocolate-peppermint-cupcakes-with-ganache-and-buttercream-frosting-recipe/