Happy Holidays! These cupcakes are not overpowering with peppermint, instead they are satisfyingly sweet and leaving you wanting more.
Yield: 12 Cupcakes
Time: 30 minutes
INGREDIENTS
Chocolate Cupcakes
1 cup all purpose flour
1 cup sugar
6 tbsp Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
1/2 cup Peppermint Schnapps
Peppermint Frosting
3/4 cup butter softened
3 1/2 cups powdered sugar
1/2 cup Peppermint Schnapps
½ tsp vanilla
1-2 tablespoon heavy cream/milk if too thick
12 Crushed candy canes (mini)
Optional: melted Ghirardelli chocolate for garnish
INSTRUCTIONS
Preheat oven to 325 degrees and prepare a cupcake pan with liners.
Chocolate Cupcakes
To make the cupcakes, add all the dry ingredients to a large bowl and whisk together.
Mix together egg, buttermilk and vegetable oil then add to the dry ingredients. Mix well.
Add vanilla to boiling water and add to mixture. Mix well.
Pour batter into cupcake pan, filling a little more than half way, and bake at 325 degrees for about 20-25 minutes or when a toothpick is inserted in the middle and comes out clean.
When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
Frosting
Beat softened butter medium speed. Beat for about 3 minutes until smooth and creamy.
Add powdered sugar and mix until combined.
Add Peppermint Schnapps.
If necessary, add more heavy cream or powdered sugar until desired consistency is reached.
Mix in crushed candy canes, frost cooled cupcakes.
Drizzle with chocolate if desired...
Enjoy!
