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Recipe

Chocolate Peppermint Cupcakes

    Ingredients

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 Tbsp. unsweetened cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. peppermint extract
  • 6 Tbsp. canola oil
  • 1 Tbsp. white vinegar
  • 1 cup cold water
  • peppermint hard candies or candy canes, crushed
  • *Peppermint Buttercream (recipe follows)
  • - ¼ cup shortening
  • - ½ cup unsalted butter, at room temperature
  • - 1½ cups powdered sugar
  • - 1 Tbsp. heavy whipping cream
  • - ½ tsp. vanilla extract
  • - ½ tsp. peppermint extract
  • - 1-2 drops red food coloring

    Directions

  1. *Cupcakes:
  2. Preheat oven to 350 degrees F/ 175 degrees C.
  3. In a Thatsa Bowl, whisk together all-purpose flour mixture and add the oil, white vinegar, and cold water.
  4. Whisk until well combined.
  5. Ladle into cupcake pan with liners.
  6. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Move to a wire rack and cool completely.
  8. Frost with Peppermint Buttercream using the Squeeze It Decorator, and sprinkle with crushed peppermint candies.
  9. *Peppermint Buttercream:
  10. Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy.
  11. Add heavy cream, vanilla extract and peppermint extract. Whip 1 minute, adding more heavy cream if necessary for a spreadable consistency.
  12. Refrigerate 15 minutes to solidify slightly.
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