thepioneerwoman5.0
Chocolate Cupcakes with Peppermint Frosting
These classic chocolate cupcakes are topped with a thick swirl of rich peppermint frosting. Make this dessert recipe for Christmas parties and bake sales!
👥 36 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 30 min🔥 Cook: 18 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Line 36 muffin tin cups with paper liners.
2
For the cake: Heat a medium saucepan over medium heat. Add the butter and stir in the cocoa. Pour in the boiling water, stirring to combine. Allow the mixture to boil for ⏱️ 15 seconds, then it remove from the heat and set aside.
3
In a separate bowl, stir together the flour, sugar, baking soda, and salt. Set aside.
4
In a separate small bowl, mix together the buttermilk, eggs, and vanilla.
eggs2
5
Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until the batter comes together.
6
Fill muffin cups two-thirds full and bake until set, about ⏱️ 18 minutes. Remove from the oven and allow to cool completely.
7
For the frosting: Beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting on high until it's light and fluffy, ⏱️ 30 seconds or longer if needed.
8
Frost the cooled cupcakes however you want, then sprinkle on more crushed peppermints.
Nutrition Facts
calories
277 Calories
fat Content
14 g
fiber Content
1 g
sugar Content
31 g
sodium Content
143 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
38 mg
carbohydrate Content
37 g
saturated Fat Content
9 g
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