I suppose people really do drink eggnog around the holidays. Not sure I ever have, wonder why that is? It reminds me, though, of Chevy Chase in the movie Christmas Vacation. You’re thinking about it now, aren’t you? If you have some eggnog handy, why not try to use it in these cupcakes from Roxana’s Home Baking? A little different flavor to put everyone in the holiday spirit!
Eggnog Cupcakes with Chocolate Cream Cheese Frosting
- 6 tbsp (84 grams) room temperature butter
- 1/2 cup sugar
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 1/3 cup (160 grams) all purpose flour
- 1/2 cup (60 ml) eggnog
- 1/4 cup (56 grams) room temperature butter
- 1 cup (226 grams) room temperature cream cheese
- 4 cups (480 grams) powder sugar
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1/2 tsp nutmeg
- Eggnog cupcakes
- Heat the oven to 350F. Place paper liners in 10 cupcake holes. Set aside.
- In a mixing bowl cream the butter with the sugar until light and fluffy.
- Scrape the sides of the bowl with a spatula, start mixing again and add the 2 eggs, one at a time. Scrape again the bowl.
- Add the nutmeg and baking powder.
- Alternately add the flour and eggnog. Mix until just combined.
- Pour the batter into the prepared 10 cupcake holders, lift the pan about two inch above the counter-top and drop it (on the counter top) – these way any air-bubbles inside the batter break and the cupcakes bake with no holes
- Bake in preheated oven for about 20 minutes or until a toothpick inserted in the middle comes out clean.
- When the cupcakes are baked leave to cool slightly in the pan before removing.
- Cool completely before frosting.
- In a mixing bowl cream the cheese and butter until fluffy.
- Sift together the powder sugar, cocoa and nutmeg and slowly, 1/2 cup at a time add to the creamed mixture.
- When all the sugar is incorporated increase the spreed to medium and mix for 2-3 minutes. The frosting should be velvety and stiff enough to be piped.
- Spoon the frosting into a piping bag and frost the cupcakes.