Chocolate Peppermint Pull-Apart Cupcake Cake

Follow our step-by-step guide on how to make Chocolate Peppermint Pull-Apart Cupcake Cake.

1. Step 1

   Preheat your oven to 350°F (175°C) and line two 12-cup standard cupcake pans with paper liners.

2. Step 2

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. Step 3

   In a large bowl, combine the brown sugar, white sugar, and softened butter. Beat with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. Step 4

   Gradually mix in one-third of the dry ingredients, followed by half of the coffee and half of the sour cream. Repeat this process, alternating between the dry ingredients and the wet ingredients, until everything is just combined. Be careful not to overmix.

5. Step 5

   Evenly fill the prepared cupcake liners with the batter and bake for 18 to 22 minutes, or until the cupcakes spring back when lightly touched. Allow them to cool completely for 30 minutes to 1 hour.

6. Step 6

   Once cooled, core the center of each cupcake using a knife or cupcake corer, saving the centers for another use, like cake balls.

7. Step 7

   To prepare the ganache, combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each, until melted and smooth. Mix in crushed candies and peppermint extract, then let it cool for about 10 minutes, stirring occasionally.

8. Step 8

   Transfer the ganache to a piping bag or a resealable plastic bag with a corner cut off. Fill each cored cupcake with ganache until it reaches the top. Let them sit for 15 to 20 minutes until the ganache firms up.

9. Step 9

   For the frosting, cream the butter in a large bowl until smooth. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, about 3 to 5 minutes. Adjust the consistency with more cream or powdered sugar as needed.

10. Step 10

    In a separate bowl, tint a small amount of frosting yellow for the earmuffs. Divide the remaining frosting in half; to one half, add cocoa powder and red food coloring for an auburn color. Divide the other half again, tinting one portion peach and leaving the other red. Place each color in piping bags fitted with couplers.

11. Step 11

    Arrange the cupcakes on a large cake board or serving platter, starting with one cupcake at the top, followed by two, then three, and so on, creating a layered effect. Use frosting to secure any cupcakes that slide around.

12. Step 12

    Frost the top cupcakes with red frosting for the hat, smoothing the center with an offset spatula. Use peach frosting for the center cupcakes below the hat, leaving space for the earmuffs. Add dark chocolate chips for eyes, and pipe the nose and lower lip with peach frosting. Frost the earmuffs with yellow frosting.

13. Step 13

    For the beard, cover the remaining cupcakes with the auburn frosting, smoothing it out. Use a star tip to pipe decorative dots along the sides and create a mustache between the nose and lip. Add swirls on top of the beard if desired.

14. Step 14

    Let the cupcake cake sit for about 30 minutes at room temperature or refrigerate to allow the frosting to crust before serving.