The fresh taste of the frosting on these minty cupcakes is what gets me the most. it’s heavenly.
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“I made these cupcakes the other evening, then waited to frost them until yesterday. And as I was making frosting and slapping it on the cupcakes, I watched Working Girl, one of my favorite movies in the world, while also busting Nutcracker moves and applauding myself since no one else was home to applaud me.”
Ree, you are so hilarious! I bet you look amazing busting out your Nutcracker moves in the kitchen 🙂
Ingredients
Cake
2 sticks (1 Cup) Land O Lakes Salted Butter, Softened
4 Tablespoons (heaping) Toll House Cocoa Powder
1 cup Boiling Water
2 cups Gold Medal All-purpose Flour
2 cups Domino Sugar
1/4 teaspoon Morton Salt
1/2 cup Hiland Buttermilk (or Whole Milk Mixed With 2 Tablespoons White Vinegar)
2 whole Eggland’s Best Eggs
1 teaspoon McCormick Vanilla
1 teaspoon Arm & Hammer Baking Soda
FROSTING
2 sticks (1 Cup) Land O Lakes Salted Butter, Softened
5 cups Domino Powdered Sugar, Sifted
40 whole Star Bright Peppermint Candies, Crushed Very Fine
3 Tablespoons Great Value Heavy Cream, More If Needed (use 3-5)
Instructions
Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.
To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.
In a separate bowl, stir together flour, sugar, and salt. Set aside.
In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.
Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.
To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it’s light and fluffy, longer if needed.
Frost the cupcakes however you want, then sprinkle on more crushed peppermints.
Note that the frosting will develop a light “crust” on the outside if left out.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: These delightful little cupcakes ar eperfect for your holiday parties.
Thank you to The Pioneer Woman for this great recipe.
