Decadent choc mint cupcakes recipe Easy bake at home w peppermint This ultimate recipe ensures moist delicious holiday cupcakes 148 chars
Total Time:40 minutes
Yield:12 cupcakes 1x
Ingredients
Scale
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups granulated sugar
¾ cup vegetable oil
1 ½ teaspoons vanilla extract
1 ½ cups buttermilk
2 large eggs
¾ cup boiling water
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
1 teaspoon peppermint extract
Red food coloring (optional)
Crushed peppermint candies for garnish
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the sugar, vegetable oil, vanilla extract, and buttermilk. Beat with an electric mixer until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Slowly pour in the boiling water and mix until the batter is smooth. The batter will be thin, which is normal.
Fill each cupcake liner about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
Add the heavy cream and peppermint extract. Beat on high speed until the frosting is light and fluffy.
If desired, add a few drops of red food coloring to achieve a festive pink hue. Mix until evenly colored.
Once the cupcakes are completely cooled, frost them with the peppermint buttercream frosting using a piping bag or a knife.
Sprinkle the tops of the frosted cupcakes with crushed peppermint candies.
For a firmer frosting, chill the cupcakes in the refrigerator for 15-20 minutes before serving.
Notes
A delightful fusion of rich chocolate and refreshing peppermint, perfect for holiday gatherings or a special treat any time of year. This comprehensive guide provides detailed, step-by-step instructions, a printable recipe card, and nutritional information.
