Saturday, December 11, 2010

Chocolate Peppermint Cupcakes

Ask and Ye Shall Receive!!! I made these beauties (seriously, aren't these some of the simplest, yet most beautiful cupcakes you have ever seen??!!!) for the fair last week (Oh my gosh, that was just last week and it feels like it has been a YEAR!) and for a friend's party Wednesday night. These were a hit! Wouldn't a box of these be the BEST neighbor present EVER and, so simple and affordable! A few fans have been begging me for the recipe and, as promised, here it is...

Chocolate Peppermint Cupcakes
Source: Paula Dean of course!
Put in your shopping cart the following:
3/4 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 teaspoon peppermint extract
2 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/2 cup sour cream
Preheat oven to 350 degrees. Line 2 24- cup miniature muffin pans with foil liners. Of course, you can make regular size cupcakes too! I bet there would be enough batter for about 2 dozen.
In a large bowl, beat butter and sugar with mixer till super fluffy. Add eggs, one at a time. Beat well and add peppermint extract.
In a medium bowl, combine dry ingredients-flour, cocoa, baking soda, and salt. Gradually add dry ingredients to butter mixture alternating with buttermilk.Mix well. Stir in sour cream.
Fill cups 3/4 full and bake for 12 to 15 minutes until toothpick or knife comes out clean. Cool in pans for 10 minutes. Remove and cool on racks. Frost with peppermint cream cheese frosting and garnish with crushed peppermints, candy canes, or top like I did with peppermint butter mints.
Peppermint Cream Cheese Frosting
Beat together the following in a mixer or with a mixer:
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
1 teaspoon peppermint extract
6 cups powder sugar

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