Once again the recipe I was going to make got thwarted by lack of ingredients. I wanted to make the “Bomb” cupcakes today, but was lacking both the Guinness and Bailey’s needed to make them. (gosh I should really start drinking more)
I searched my baking cupboard for something different, and saw a bottle of peppermint extract.
Chocolate Cupcakes with Peppermint Buttercream!!!
The cake is not overly sweet and makes for the perfect companion to the sweet minty frosting.
Ingredients- makes 12 standard
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar or lemon juice
Preheat oven 350 degrees or 325 degrees for dark or nonstick pans
Mix all ingredients together in medium bowl until well blended. (yes they are that easy and quick!)
Bake for 20 – 25 mins, or until toothpick inserted in center comes out with a few moist crumbs.
Cool on wire rack. Frost with peppermint buttercream.
2 sticks unsalted butter at room temperature
5 cups powdered sugar
2 Tablespoons milk
1 teaspoon peppermint extract
With electric mixer (use paddle attachment), whip butter until creamy, add 2 cups powdered sugar and mix until smooth then add the rest of the powdered sugar, and 1 TBS of milk, mix until smooth, add extract and remaining TBS of milk (if needed) continue to mix until desired consistency.