Chocolate-Peppermint Cupcakes

Peppermint is one of my all-time favorite flavors.  In fact, when I go to Starbucks, 9 times out of 10, I order a peppermint mocha (except now, when they charge me more for it because it’s considered a “holiday” drink).  And peppermint, when paired with chocolate, is one of the most heavenly desserts I have ever had.  So when I thought of creating a dessert for a holiday party a few days ago, this was the first thing that came to mind.

If you love chocolate, or mint, or both, these are the cupcakes for you.  The mint adds a subtle contrast to the chocolate cake, and when you take a bite, you get a nice, even flavor of both cake and frosting.  (It was really difficult for me to eat just one.  I have such a hard time with self-control!)  However, if you’re like me and you eat cake because you love frosting, then pile the buttercream on, and get a little bit of cake with your frosting!

My only warning to you is this: if you make these cupcakes and bring it to a party, make 2 dozen, because you’ll want to keep a dozen for yourself.  (Unfortunately, it looks a bit tacky if you “taste test” one and bring 11 to a party…I’m just sharing my little bits of wisdom.  I’ve never done that!  Well, okay, maybe once.)  Enjoy!  xoxo

Chocolate-Peppermint Cupcakes

printable version

Makes 12 cupcakes

Cupcake Batter

½ c (1 stick) unsalted butter, room temperature

1 ¼ c sugar 2 eggs, room temperature

¾ cup flour

1 t baking powder

¼ t salt

½ cup unsweetened cocoa powder

½ cup milk

1¼ t vanilla

1 t ground espresso

Preheat oven to 350.  Line a cupcake tin with paper liners.  Beat the butter with an electric mixer until it is soft.  Add sugar and beat about 3 minutes.  Add the eggs, one at a time beating until they are well combined and yolk is fully dissolved.

In a separate bowl, combine the dry ingredients and whisk them to incorporate them.  In another small bowl, add the milk and vanilla.  Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add ½ of the liquids (milk & vanilla); scrape down the bowl and beat to combine. Add another 1/3 of the dry, followed with the rest of the liquid.  Mix until combined, then add the last of the dry ingredients.  Mix. Using a spatula, fold any remaining dry ingredients in, making sure everything is fully combined.

Fill muffin tins 2/3’s of the way and bake for about 20-22 minutes. Allow to cool, then frost.

Peppermint Buttercream

1 ½ sticks unsalted butter, room temperature

2 cups powdered sugar, sifted

1-3 t peppermint extract

6 crushed peppermint candies

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.  Reduce speed to medium.  Add sugar, ½ cup at a time, beating for 2 minutes after each addition.  Add peppermint extract, one teaspoon at a time, until desired taste is achieved.  Beat until buttercream is smooth, about 2 minutes.  When cupcakes are cooled, spread buttercream on top, either with a piping bag and tip, (I like to use 1M), or with a knife.  Sprinkle with the crushed peppermints.