My coworkers like to give me challenges and ideas for my next baking adventure. By now I'm very comfortable with making chocolate cakes or cupcakes, but peppermint buttercream? That was new to me and it took some digging to find the perfect buttercream. In the end, I opted to merge two recipes that I found because I wasn't convinced with either. In the end, I am very happy with the outcome, and it passed the test with my coworkers!
The one challenge I had with the buttercream was that the crushed peppermints would get stuck in my piping tip. I had to scrape off a few and start again (not a big deal, just annoying) so I would recommend using a wide piping tip or finely crush the peppermints.
Ingredients (cupcake):
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
Ingredients (buttercream):
1 1/2 cups butter, softened
6 cups/1 lb bag powdered sugar
2 tbs milk
2 (or more) tsp peppermint extract
Crushed peppermints (optional)
Directions:
Preheat oven to 350 and line cupcake tin (makes about 30 regular cupcakes/110 mini). Combine dry ingredients in a large bowl and whisk until combined. Add eggs, milk, oil, and vanilla. Beat for about 2 minutes or you can whisk. Stir in boiling water (batter will be thin) and pour into cupcake tins, about 2/3 of the way. Bake regular cupcakes for 20-25 minutes and minis for about 12 minutes. Cool for a few minutes in the pan then transfer to a baking sheet to cool completely.
Recipe look familiar? It's Hershey's and you can find it on the back of their cocoa box! I use this recipe for most of my chocolate cakes and cupcakes. I've used Trader Joe's cocoa and it work just as well as Hershey's.
Directions (buttercream):
In a stand mixer, beat butter until light in color, about 2 minutes. Add in 2 cups of powdered sugar, milk, and peppermint extract and beat on low until combined. Continue adding powdered sugar, about 1 cup at a time and beating on low and scraping the sides until combined. Turn mixer on medium and beat buttercream for about 2-3 minutes or until it reaches your desired consistency. Add more milk and peppermint extract as needed. Fold in crushed peppermints if using, and pipe onto each cupcake. Top each cupcake with leftover peppermints.
Buttercream recipe created by yours truly.