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PEPPERMINT CHOCOLATE CUPCAKES

I love the combination of chocolate and peppermint.  Here’s a recipe for Peppermint Chocolate Cupcakes:

INGREDIENTS:
Cupcakes:
1 cup plus 1 tablespoon granulated sugar
3/4 cup plus 2 tablespoons flour
7 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup milk
1/4 cup vegetable oil
3/4 teaspoon peppermint extract
1/4 teaspoon pure vanilla extract
1/2 cup boiling water

Mint Frosting:
2 cups confectioners’ sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt

DIRECTIONS:

Cupcakes:
Preheat oven to 350°F. Line 2 standard muffin pans with 18 paper cupcake liners.

Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. In a small bowl, mix together the egg, milk, oil, peppermint, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.

Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a broom bristle stuck in the middle comes out clean – about 18 to 20 minutes. Let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

Frosting:
Beat the confectioners’ sugar and butter until the mixture is crumbly, about 1 minute. Add heavy cream, vanilla, mint extract salt and beat on high until sooth—about 3 minutes. 

YIELD: about 18 cupcakes

PEPPERMINT CHOCOLATE CUPCAKES

I love the combination of chocolate and peppermint.  Here’s a recipe for Peppermint Chocolate Cupcakes:

INGREDIENTS:

Cupcakes:

1 cup plus 1 tablespoon granulated sugar

3/4 cup plus 2 tablespoons flour

7 tablespoons unsweetened cocoa powder, sifted

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

1/2 cup milk

1/4 cup vegetable oil

3/4 teaspoon peppermint extract

1/4 teaspoon pure vanilla extract

1/2 cup boiling water

Mint Frosting:

2 cups confectioners’ sugar

4 tablespoons unsalted butter, at room temperature

3 tablespoons heavy cream

2 teaspoons vanilla extract

1/2 teaspoon peppermint extract

1/2 teaspoon salt

DIRECTIONS:

Cupcakes:

Preheat oven to 350°F. Line 2 standard muffin pans with 18 paper cupcake liners.

Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. In a small bowl, mix together the egg, milk, oil, peppermint, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.

Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a broom bristle stuck in the middle comes out clean – about 18 to 20 minutes. Let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

Frosting:

Beat the confectioners’ sugar and butter until the mixture is crumbly, about 1 minute. Add heavy cream, vanilla, mint extract salt and beat on high until sooth—about 3 minutes. 

YIELD: about 18 cupcakes

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