Chocolate Peppermint Cupcakes

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Prep Time: 20 minutes
Cook Time: 16 minutes
Yield: 24 cupcakes

Chocolate cupcakes topped with a peppermint frosting is a delicious way to have dessert.

Ingredients

For the Chocolate Cupcakes
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup dark cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup hot water
For the Peppermint Butter Cream
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract*
4 cups powdered sugar
2 Tablespoons whipping cream
1/4 cup dark chocolate chips
1/2 teaspoon shortening
24 mini York Peppermint Patties

Instructions

Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Beat the oil, eggs, and vanilla until light and foamy. Add the dry ingredients alternately with the buttermilk and hot water. Beat until everything is incorporated. Spoon the batter into 24 cupcake liners. Bake at 350 degrees for 16-18 minutes, or until a tester comes out somewhat clean. Let cool completely.
Beat the shortening, butter, and extracts until creamy. Slowly beat in the powdered sugar and whipping cream. Beat another minute until creamy. Use a piping bag and tip to swirl on top of the cupcakes.
Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Spoon into a ziplock baggie and cut one tip off. Drizzle quickly over the top of the frosting. Top with a mini Peppermint Pattie. Makes 24 cupcakes. Store in a sealed container.
Notes

*If you want a stronger peppermint taste, increase the peppermint extract to 1 teaspoon.

Chocolate Peppermint Cupcakes