Perfect Dark Chocolate Cupcakes, filled with chocolate chunks and topped with a dark chocolate buttercream frosting, crushed peppermint candies and a candy cane! These Dark Chocolate Peppermint Cupcakes are easy to make, incredibly soft, delicate, and wonderfully moist.
For Dark Chocolate Peppermint Buttercream Frosting
1cupunsalted butterroom temperature
3 ½cupspowdered sugar
½cupunsweetened dark cocoa powder
3Tablespoonsheavy cream
¼teaspoonssalt
2teaspoonspeppermint extract
Instructions
For Dark Chocolate Peppermint Cupcakes:
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, dark cocoa powder and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the 2 eggs one at a time, beating well in between. Stir in the peppermint extract.
Add the flour mixture a little a time to the wet ingredients, alternating with the milk; beat well.
Fill the muffin cups ⅔ full.
Bake at 350 degrees F for 15 to 17 minutes or until a toothpick inserted into the cupcake comes out clean.
Cool completely before frosting.
For Dark Chocolate Peppermint Buttercream Frosting:
Beat the butter on medium speed for about 2 minutes.
Add powdered sugar, dark cocoa powder, heavy cream, salt, and peppermint extract. Beat on low speed for 30 seconds or until incorporated.
Continue beating for about 2 minutes on high speed or until smooth and creamy
Putting it all together:
When cupcakes are cool, frost with Dark Chocolate Peppermint Buttercream Frosting. Crush some peppermint candies or candy canes and sprinkle on top. Add a candy cane for garnish.