Sorena Dadgar
Chocolate cupcakes with peppermint buttercream make for a tasty holiday treat. Top them with crushed candy canes for a festive finish.
Kick off the holiday season with chocolate peppermint cupcakes.
Ingredients:
2 cups granulated sugar
1¾ cups all-purpose flour
1 cup Hershey’s Cocoa
2 eggs
1 cup milk
2 teaspoon vanilla extract
½ cup vegetable oil
1 cup boiling water
1 teaspoon peppermint extract
1 teaspoon baking soda
1 teaspoon baking powder
Red food coloring
Crushed soft peppermint sticks
2 tablespoons heavy cream
2 cups powdered sugar
½ cup butter softened
Peppermint buttercream preparation:
Melt butter. Stir in heavy cream and powdered sugar.
Add food coloring and peppermint extract, adjusting to preference.
Fold in soft peppermint stick crumbles for texture.
Cupcake preparation:
Preheat oven to 350 degrees Fahrenheit. Grease your cupcake pan.
Combine granulated sugar, flour, cocoa, baking powder and baking soda in a bowl.
Add eggs, milk, vegetable oil and vanilla extract and beat with a mixer until smooth.
Stir in boiling water and pour into the pan.
Bake 30 minutes or until spongy.
Let the cake cool for about 15 minutes.
Garnish with soft peppermint sticks.