Peppermint Cupcake

I love the Holiday's and nothing says its almost Christmas than peppermint ice cream, white chocolate covered Oreo's, and egg nog. My favorite holiday treat is peppermint bark, so i thought i would make a cupcake inspired by it. This is just a simple chocolate cake with a mint frosting. The frosting has the perfect minty taste, not over powering. I think this would taste even better with semisweet curls on top. I tried making the frosting look like swirls of a candy cane, but yeah, as you can tell it just turned pink. I think next time i try swirling it, i would drop the color in the bag instead of mixing it in a bowl. The color gets to mixed in and muddy.

As of right now this is my favorite chocolate cupcake recipe, its super moist and has a great flavor. I would only fill the batter half way in the liner, these puppies got huge in the oven.

Chocolate Cupcake

• 8 ounces sour cream
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 1/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup strong brewed coffee
• 1 cup vegetable oil
• 3 large eggs

Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer until smooth. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and let cool completely on wire racks.

Peppermint Icing

• 8 tablespoons of butter (1stick) room temperature
• 2 cups powdered sugar
• 2 tablespoon milk
• 1 teaspoon peppermint extract

 Mix everything together until smooth.