# Components:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1/3 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 2 teaspoons instant espresso powder
12 - 1/2 teaspoon peppermint extract
13 - 1/2 cup boiling water
→ Peppermint Buttercream
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/4 cup heavy cream
17 - 1/2 teaspoon peppermint extract
18 - Pinch of salt
→ Garnish
19 - 1/4 cup mini chocolate chips or chocolate shavings
20 - 2 tablespoons crushed peppermint candies
21 - Optional: chocolate syrup for drizzling
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
02 - In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together the large eggs, whole milk, vegetable oil, pure vanilla extract, instant espresso powder, and peppermint extract until well combined.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
05 - Gently stir in the boiling water until the batter is smooth. The batter will be thin.
06 - Divide the batter evenly among the prepared cupcake liners, filling each approximately 2/3 full.
07 - Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - For the peppermint buttercream, beat the softened unsalted butter with an electric mixer on medium speed until it is creamy, approximately 2 minutes.
09 - Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the heavy cream, peppermint extract, and a pinch of salt. Beat on high speed until the mixture is light and fluffy, about 3 minutes.
10 - Once the cupcakes have completely cooled, pipe or spread the peppermint buttercream onto the tops.
11 - Decorate the frosted cupcakes with mini chocolate chips, crushed peppermint candies, and a drizzle of chocolate syrup, if desired.
