Description
Simple recipe for moist chocolate cupcakes topped with refreshing peppermint frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 1/4 cup milk or heavy cream
- Green food coloring (optional)
- Crushed candy canes for topping
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
- Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the peppermint extract and milk or cream until the frosting reaches a spreadable consistency. Add a drop or two of green food coloring if desired.
- Once the cupcakes are completely cool, pipe or spread the peppermint frosting onto each one.
- Garnish the tops with crushed candy canes before serving.
Notes
- Using hot coffee instead of hot water deepens the chocolate flavor.
- You can use a stand mixer for easier frosting preparation.
- Store frosted cupcakes in an airtight container.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: chocolate, peppermint, cupcakes, frosting, dessert, cocoa, candy cane