‘Merry Christmas’ Cupcakes

by Jessica on December 15, 2009

Dad & Me

Happy Birthday, Daddy!!

Today is my dad’s 59th birthday, so tonight we’re celebrating with family at our favorite restaurant, The Bavarian Grill. Aside from actually visiting Germany and having dinner, this is the BEST. GERMAN. FOOD. EVER. And instead of carting a cake down to the big city, I filled my trusty cupcake carrier (in pink, of course) with these little babies. This is my adaptation of the Trader Joe Joe’s Chocolate Cookie Cupcake… and they are so sweet, it’s not funny. So, here’s to family, birthdays, German food and a Merry Christmas! 🙂

MC Cupcakes

‘Merry Christmas’ Cupcakes
Based on: ‘Trader Joe Joe’s Chocolate Cookie Cupcakes’

2 c all-purpose flour
3/4 c unsweetened cocoa powder
1 c Splenda for Baking
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs
1/2 c cold, strong, brewed coffee
1 c skim milk
1 tsp Peppermint Extract
1/2 c vegetable oil
1-2 c crushed/broken Candy Cane Oreos

Preheat oven to 375 degrees F. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, extract and oil. Stir just until blended. Fold in crushed cookies. Scoop the batter into the prepared cups, 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

MC Cupcakes 2

Dark Chocolate Ganache
9 oz bittersweet chocolate, chopped
1 c heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before dipping cupcakes to cover tops.

Winter ‘Candy Cane’ Frosting
1 c heavy cream
1 brick cream cheese, room temperature
8 oz mascarpone cheese, room temperature
1 tsp peppermint extract
powdered sugar (approx 6 c)
red food color
Andes Creme de Menthe baking chips
Mini candy canes

Whip cream until stiff peaks form. Fold in cheeses, peppermint extract and a few drops of food coloring and then whip together. Add sugar in small increments until desired consistency is achieved. Scoop frosting into a piping or Ziploc bag, then pipe onto cupcakes. Sprinkle with mint pieces and stick a candy cane into the top.

MC Cupcakes 3

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{ 8 comments… read them below or add one }

1 Amy (Sing For Your Supper) December 15, 2009 at 4:25 pm

These are gorgeous!! And I’m DYING to have a pink cupcake carrier like that!! How cute (and convenient!!)! Your daddy will have a super special birthday I’m sure! Enjoy your German food and tell him I said Happy Birthday! Give your mom a hug for me too! 🙂


2 Judy December 15, 2009 at 7:49 pm

The cupcakes sounds delicious, but then, I’m a fan of chocolate and peppermint together.

Today is also my younger daughter’s birthday. We’re going to a local BBQ restaurant for her dinner.

Thanks also for the Christmas card that arrived today. Hope your holidays are happy!



3 Karine December 15, 2009 at 11:17 pm

Your cupcakes look so adorable! thanks for sharing 🙂

I hope you had a great evening!


4 Spike December 18, 2009 at 1:27 pm

so cute and christmas-y!


5 junbelen December 21, 2009 at 10:21 pm

WOW! This looks like another great cupcake recipe! Happy holidays to you! And happy birthday to your dad! 🙂


6 G December 26, 2009 at 9:05 pm

these look so good!


7 Term Papers January 4, 2010 at 1:31 am

These cup cakes are looking so yummy… I’m thinking to pick out one from them 🙂


8 Alfonso Imdieke January 11, 2010 at 9:35 am

Intriguing blog. My colleagues and I were just discussing this the other day. Also your site looks good on my old laptop. Now thats uncommon. Nice work.


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