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CHOCOLATE CANDY CANDY CUPCAKES

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Author: Lindsay Nathanson

Ingredients
  

CHOCOLATE CUPCAKES

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup coffee
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract

CANDY CANE FROSTING

  • 1/2 cup (2 sticks) unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon peppermint extract
  • Pink food coloring
  • Mini Candy Canes
My Favorite Chocolate Candy Cupcakes
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Instructions
 

FOR THE CUPCAKES:

  • Preheat the oven to 350°F, and place cupcake liners into cupcake pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  • On low speed add eggs, buttermilk, coffee, oil and vanilla.
  • Once everything is combined beat on medium speed for 1 minute.
  • Pour batter into cupcake liners 2/3 full.
  • Bake for 18-20 minutes, or until wooden toothpick inserted in center comes out clean.

FOR THE FROSTING:

  • In a mixer fitted with a whisk attachment, cream butter until light and fluffy.
  • Add powdered sugar, milk and peppermint on a low speed until everything is combined.
  • Add a few drops of pink food coloring. Turn the mixer on a high speed and mis until the frosting is light and fluffy.

Notes

*Makes about 18 cupcakes