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Chocolate Cupcakes with a Peppermint Frosting

Final-Peppermint-Chocolate-Cupcakes
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Final-Peppermint-Chocolate-Cupcakes

Recipe by My Diary of Us

Ingredients

  • 3/4 C. all-purpose flour
  • 1/2 C. unsweetened natural cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1 C. granulated sugar
  • 2 large eggs
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. whole milk

For the frosting

  • 4 C. confectioners sugar
  • 1/2 C.  unsalted butter, room temperature
  • 1/4 tsp. peppermint extract
  • 3 Tbsp. milk or heavy cream
  • crushed peppermints for topping

Directions

  1. Preheat oven to 350 degrees.
  2. Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
  3. In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
  4. Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
  5. Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
  6. Remove from the oven and let cool completely.
  7. While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
  8. Slowly add in confectioner’s sugar a little at a time until all has been added.
  9. Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
  10. Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.

Chocolate Cupcakes with a Peppermint Frosting

Final-Peppermint-Chocolate-Cupcakes

Ingredients

  • 3/4 C. all-purpose flour
  • 1/2 C. unsweetened natural cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1 C. granulated sugar
  • 2 large eggs
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. whole milk

For the frosting

  • 4 C. confectioners sugar
  • 1/2 C.  unsalted butter, room temperature
  • 1/4 tsp. peppermint extract
  • 3 Tbsp. milk or heavy cream
  • crushed peppermints for topping

Directions

  1. Preheat oven to 350 degrees.
  2. Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
  3. In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
  4. Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
  5. Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
  6. Remove from the oven and let cool completely.
  7. While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
  8. Slowly add in confectioner’s sugar a little at a time until all has been added.
  9. Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
  10. Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.

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