Servings
18
Prep Time
30 minutes
Cook Time
20-25 minutes
Author:
Missy J’s
These are festive cupcakes to enjoy for the holiday season or anytime that you are craving mint and carob. They are filled with simple, real ingredients, are absolutely delicious, and you will want to make them again and again.
Ingredients
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2½ cups whole wheat pastry flour, sifted
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¾ cup carob powder
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1½ cups coconut sugar (or sucanat or allulose)
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1 tsp baking powder
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2 tsp baking soda
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3/4 tsp sea salt
1 tbsp of coffee sub powder, e.g. Dandy Blend
½ cup milk
¾ cup sour cream
½ cup melted butter, cooled
3 large eggs, at room temperature
½ tsp peppermint extract
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1 tsp vanilla extract
½ cup hot water
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½ cup carob mint chips (optional, but highly recommended)
5 large egg whites
1 cup organic sugar (you can sub coconut sugar or sucanat, but your frosting will not be bright white)
1/2 tsp cream of tartar
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1 tsp vanilla extract
1/4 tsp peppermint extract
4-6 organic candy canes (optional for crushing and sprinkling on top of frosting)
1 Missy J’s Dark Delights Unsweetened Mint Carob Bar (optional for topping, but highly encouraged)
CAROB PEPPERMINT CUPCAKES
Cupcakes
Meringue Frosting
Directions
CAROB PEPPERMINT CUPCAKES
Cupcakes
Preheat the oven to 350°F. Line or grease 18 standard muffin tins.
In the bowl of a stand mixer add the flour, carob powder, sugar, baking soda, baking powder, sea salt, and coffee sub powder, and mix to combine.
In a small bowl, whisk together the milk and sour cream until smooth. Add the dairy mixture, melted butter, eggs, peppermint extract, and vanilla extract to the dry ingredients. Turn the mixer on low speed, gradually increase to medium speed, and mix for 30 seconds.
Next, add the hot water to the batter and mix on low speed at first, then gradually increase to medium speed and allow the mixer to run for another 30 seconds. The batter will be slightly thin and runny.
Pour the batter into the prepared muffin tins, filling each about ½ to ¾ of the way full. Sprinkle with mint carob chips and bake until a toothpick inserted into the center of one of the cupcakes comes out clean, about 20 to 25 minutes.
Let the cupcakes cool in their tins for 10-15 minutes before removing to a wire rack to cool completely.
Make the peppermint marshmallow meringue frosting:
In a small to medium saucepan, bring 2 inches of water to a simmer.
Place the egg whites, sugar, and cream of tartar in a large heatproof bowl and whisk to combine. Set the bowl over your simmering water, being careful not to let the water touch the bowl containing your ingredients.
Whisk constantly, until the sugar dissolves and a thermometer reads 160°F. This will take about 5 to 7 minutes.
Remove the bowl from heat and whisk in the vanilla and peppermint extracts. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff, glossy peaks form, about 5 minutes.
Transfer the marshmallow meringue to a piping bag fitted with a large tip. Pipe the marshmallow meringue onto the cupcakes.
Use a zester or grater to dust each cupcake with carob shavings from the Mint Carob bar or put one rectangular piece in each cupcake, then sprinkle with crushed peppermint candies and enjoy!
Recipe Note
