Chocolate Cupcakes with Peppermint Frosting

 Chocolate Cupcakes with Peppermint Frosting

2 sticks of Butter softened

4 Tablespoons Cocoa Powder

1 cup boiling Water

2 cups All purpose Flour

2 cups of Sugar

1/4 teaspoons Salt

1/2 cups of Buttermik

2 whole Eggs

1 teaspoon of Vanilla

1 teaspoon Baking Soda

Preheat oven to 350 degrees. Line 36 muffin tins with paper liners or spray with cooking spray.

To make the cake

Melt 2 sticks butter stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside. 

In a separate bowl, stir together flour, sugar, and salt. Set aside.

In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.

Pour the chocolate mixture over the flour mixture and stir until halfway combined. 

Pour in the egg mixture and stir until the batter comes together.

Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from oven and allow to cool completely.

Peppermint Frosting

2 sticks of Butter softened

5 cups Powdered Sugar

40 Peppermint Candies, crushed very fine

3 Tablespoons of Heavy Cream ~ move if needed 

To make 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 for a good 30 seconds on high until it's light and fluffy, longer if needed.

Frost the cupcakes.

The frosting will develop a light crust on the outside if left out.

Enjoy!