Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup crushed peppermint candies
- 1/2 tsp peppermint extract
- Red food coloring optional
- Mini chocolate chips for garnish optional
Instructions:
Warm your oven up to 350 ?F 175?C and put paper liners in a cupcake tin
Add the cocoa powder, baking powder, baking soda, and salt to a large bowl
Use a sieve to mix the ingredients together
In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract
Mix everything together well
Add the hot water and mix the batter well until it is smooth
It's okay that the batter isn't very thick
The batter should be about two thirds of the way up each cupcake liner
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Take the cupcakes out of the oven and let them cool for a few minutes in the pan
Then, move them to a wire rack to cool completely
Get the frosting ready while the cupcakes cool
Cream cheese and butter should be softened
Put them in a bowl and beat them together until they are smooth and creamy
Add the powdered sugar, peppermint extract, and crushed peppermint candies to the cream cheese mixture little by little
It's important to mix the frosting well so that it's smooth
You can make the frosting pink for the holiday season by adding a few drops of red food coloring
Mix until the color is spread out evenly
Spread or pipe the peppermint cream cheese frosting on each cupcake once they are completely cool
If you want, you can add more crushed peppermint candies and mini chocolate chips as a garnish
Serve your chocolate cupcakes with peppermint cream cheese frosting and enjoy them!
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