These were the second kind of cupcakes I made for yesterday’s work luncheon. I wanted to make a dressed-up chocolate cupcake and these were perfect.

They weren’t as raved over as the eggnog cupcakes, but Mark and I both like these better!

Chocolate Peppermint Cupcakes
(from Sweet Pea’s Kitchen)

2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1 c. buttermilk
1 c. strong black coffee (just brewed and still warm)
1/2 c. vegetable oil
1 t. peppermint extract

Preheat oven to 350F degrees. Line muffin pan with baking cup liners.

In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and peppermint extract; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.

Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.

Peppermint Buttercream Frosting
(from Sweet Pea’s Kitchen)

3 c. confectioners’ sugar
1 c. butter, room temperature
1 t. peppermint extract
1 to 2 T whipping cream

In a stand mixer fitted with the whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add peppermint extract and heavy cream and continue to beat on medium speed for 1 minute more.