Peppermint Chocolate Cupcakes
by:
Chocolate and mint, classic flavour combo.
ingredients
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serves: 24
Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk* (I used 1 cup skim milk with 1 tbsp white vinegar)
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
Peppermint Buttercream
2.5 cups unsalted butter, softened to room temperature
4 cups icing sugar
1 tsp vanilla bean paste
1 tsp vanilla extract
mint extract (add to taste)
Servings Per Recipe: 24
Amount per Serving
Calories: 462
- Total Fat: 25.2 g
- Saturated Fat: 13.1 g
- Trans Fat: 0.8 g
- Cholesterol: 67.9 mg
- Sodium: 309.8 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 0.7 g
- Sugars: 48.1 g
- Protein: 4.1 g
preparation
1. Cake Directions
2. Heat oven to 350°F.
3. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
4. Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost as desired. Yields 35 ccupcakes.
5. Buttercream Directions
6. Beat butter and icing sugar together until light in colour. My trick to getting super fluffy buttercream is to whip the heck out of the butter for 15 minutes.
7. Mix in vanilla bean paste and vanilla extract.
8. Add mint extract little by little (a little goes a long way!!!) until you like it.
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