Aren't these pedestals beautiful?!
I adore all the Rosanna Pedestals from Layla Grayce (My favorite home decor site!)
I'll get to Layla Grayce very soon...
Instead of a simple peppermint chocolate cupcake with butter cream frosting, I decided to step it up with peppermint infused buttercream and a gooey ganache topping. Double chocolate and peppermint anyone? Yes please!
Using my basic vanilla frosting recipe, I added pure peppermint extract and powdered peppermint flakes, which really boosted the pepperminty goodness! Add a sprinkle of crushed (not powdered) peppermint to the tops of the ganache, heaven!
I used a 1M tip to frost the cupcakes, and a spoon to gently drizzle the ganache over the top of the frosting. To keep the ganache the perfect 'drizzle' consistency you may need to gently swirl the chocolate over a low open flame, in a heat proof bowl (be sure not to burn the ganache.)
And now the GIVEAWAY!!
Layla Grayce has gorgeous rustic shabby chic home, baby and bedding decor. I adore everything and if my hubby would let me, I would buy the entire collection!
I own both the large Rosanna pedestal (the bottom) and small Rosanna (the top), both are so delicate and beautiful. Layla Grayce has graciously offered to give the large Rosanna pedestal to one of Epicurean Mom's readers!
1. Simply visit the Laylagrayce.com and leave a comment (please leave your email address) on this post telling me the best gift santa could give you from the Layla Grayce site.
*Separate comments need to be left for each entry, or they will not be counted*
2. Follow Epicurean Mom by email subscription (found on my homepage) or via RSS Feed
3. Like Epicurean Mom on Facebook
4. Follow Epicurean Mom on Twitter
5. Follow Epicurean Mom on Pinterest
6. Like Layla Grayce on Facebook
7. Follow Layla Grayce on Twitter
8. Follow Layla Grayce on Pinterest
9. Tweet this Giveaway: @LaylaGrayce Giveaway via @EpicureanMom! #Giveaway Enter to win: http://tiny.cc/2q9y7
All Entries must be received by midnight, CST on Tuesday, December 27th. Giveaway is only limited to US and Canadian residents. Winner will be chosen by random.org via valid email address. Layla Grayce asks that the winner allow 5-7 business days to receive the pedestal.
This is a sponsored Giveaway on behalf of Layla Grayce. All opinions expressed are my own.
Mocha Peppermint Cupcakes
Recipe adapted by Epicurean Mom
Ganache adapted from Graces Sweet Life
Yields 16 cupcakes
1 2/3 cup flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cup sugar
1 stick butter, softened
2 eggs, slightly beaten
1/4 cup strong chocolate coffee (I used ghirardelli mocha truffle)
1/2 cup whole milk
1/4 cup hot water
Preheat oven to 350 degrees. Line standard muffin tins with 16 paper liners, set aside.
Sift flour, cocoa powder, baking powder and baking soda, set aside.
In a bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter for about 3 minutes, until light and fluffy. Add the salt and eggs (one egg at a time) mixing after each addition. In a small bowl mix the coffee, milk and vanilla. Turn the mixer to low, add the flour and coffee mixture to the butter, in 3 separate increments, starting with the flour and ending with the coffee. Mix until well incorporated. Remove bowl from standing mixer, with a rubber spatula mix the hot water into the batter mix well.
Spoon the batter evenly into the paper liners, filling about three quarters full. Bake for 15-20 minutes, let cool on wire rack.
2 1/2 sticks butter, room temp (not melted)
3-4 cups powdered sugar, sifted
1/4 teaspoon salt
1/3 cup powdered peppermint flakes
3/4 teaspoon pure peppermint extract
1/2 teaspoon pure vanilla extract
3 tablespoons heavy cream
In a bowl of a standing mixer fitted with the paddle attachment, cream the butter and salt on med-high until pale and creamy. Turn the mixer to lowest setting slowly add the powdered sugar, 1 cup at a time, stopping at 3 cups. Add the peppermint flakes, peppermint extract, vanilla extract, mix until well incorporated. 1 tablespoon at a time, add the heavy cream, beat until frosting is smooth. Depending on desired frosting consistency, add more powdered sugar, for a thicker more stiff frosting.
3 ounces good quality semisweet chocolate, finely chopped
1/3 cup heavy cream
1/2 tablespoon corn syrup
Place the chocolate in a heatproof bowl.
In a small saucepan heat the heavy cream and syrup, simmering until a slow boil. Pour heavy cream mixture over chocolate and let set for 1-2 minutes.
Using a spatula, mix the chocolate starting from the middle making the way towards the edges. Trying to pull in as much chocolate as possible, until mixture is smooth.
Scoop the frosting into a large pastry bag fitted with a 1M tip. Pipe onto cupcake, set aside.
Spoon ganache over frosting, one cupcake at a time, top with peppermint flakes. Repeat with remaining cupcakes.