I still can’t believe that Christmas is only a few days away. It seems like just yesterday we were celebrating Thanksgiving. Having only four weeks between Thanksgiving and Christmas is no good, no good at all. Especially when you are sick for one of those weeks and do not feel like getting out of bed. Now with only a few days left until Christmas, I am trying to make up for lost time and crank out a few last minute holiday recipes.
Although I was still not feeling 100% this weekend, I did find some time to make these Chocolate Eggnog Cupcakes. Eggnog is good on its own, but like so many other things in life, it is even better when combined with chocolate. These moist chocolate cupcakes are lightly spiced with both eggnog and ground nutmeg. They have a perfectly sweet kick to them. But my favorite thing about these cupcakes is the eggnog frosting. It is light and fluffy with sweet yet subtle eggnog flavor. I plan to substitute milk or heavy cream for the eggnog and use this frosting all-year round to frost cupcakes. Enjoy the holidays everyone!
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1½ tsp vanilla extract
- ¾ cup eggnog
- ½ cup + 1 tbsp sour cream
- ¾ tsp salt
- 1½ tsp baking soda
- ¾ tsp ground nutmeg
- 1½ cups all-purpose flour
- ½ cup + 1 tbsp unsweetened cocoa powder
- 1½ cups (2½ sticks) unsalted butter, at room temperature
- 2½ cups powdered sugar
- Pinch of salt
- Pinch of freshly grated nutmeg
- 2½ tbsp eggnog
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
- In a large bowl, whisk together the salt, baking soda, ground nutmeg, flour and cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, beating until combined after each addition. Scrape down the sides of the bowl as necessary. Add the eggnog and sour cream. Mix until combined.
- With the mixer on low speed, slowly add the dry ingredients. Mix until just combined.
- Evenly distribute the batter between the prepared muffin cups. Bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a the bowl of a stand mixer fitted with the whisk attachment, beat the butter until light and creamy, about 3-4 minutes. Add the powdered sugar, salt and nutmeg. Mix until combined. Add the eggnog and increase the speed of the mixer to medium-high. Beat until light and fluffy, about 3-4 additional minutes. Frost fully cooled cupcakes.
Source: Cupcake recipe from Baked by Rachel, Frosting recipe from Annie’s Eats