I love incorporating the flavors of the season into my cupcakes. Chocolate mint is comforting in the winter and is absolutely delicious in this cupcake. Top with a drizzling of chocolate and crushed peppermint sticks for that extra touch.
- Cook Time
- Prep Time
- 12 cupcakes ServingsServings
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/3 cup canola oil
- 1 tsp vanilla
- 3/4 tsp baking soda
- 3/4 cup buttermilk (Pareve: Add 3/4 tbsp lemon juice to 3/4 cup soy milk)
- 1/2 cup semisweet chocolate chips
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 egg
- 1 cup butter (Pareve-Margarine)
- 1 tsp vanilla
- 3 cups powdered sugar (Add more with discretion for thicker frosting)
- 3 tbsp heavy cream or milk (Pareve: Soymilk works just fine)
- Crushed Peppermint Candy Canes or Sticks
Preheat oven to 350°F and line your cupcake pan with your desired cupcake wrappers.
Whisk flour, cocoa powder, baking soda and salt together in a small bowl.
Whisk sugar, oil, egg and vanilla in a large bowl until smooth.
Whisk in the flour mixture from your small bowl and your buttermilk, alternating each. Make there additions of the flour mixture and two of the buttermilk. Beat until batter is smooth. Then you can stir in your chocolate chips.
Scoop batter into your prepared pan. Bake for 22 to 27 minutes, or until tops of cupcakes spring back when lightly touched. I like to stick a toothpick in one and if it comes out clean of any cake, you know they are ready. Let cool in pan on rack for about 10 minutes. Then you can let them cool completely on rack out of the pan.
In a standing mixer, beat butter (or margarine) until creamy. Mix in vanilla and powdered sugar. Add one tablespoon of heavy cream or milk at a time until buttercream is soft. Crush your candy canes in a food processor until VERY fine and add into buttercream.
Chocolate Drizzle and Candy Pieces:
Melt chocolate chips on double broiler or in microwave until chocolate is smooth. Drizzle over cupcakes with spoon. Sprinkle any remaining processed candy pieces on top.