Name: Chocolate-Peppermint Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Unsweetened cocoa powder - 5 cups; All-purpose flour - 1 cup; Cake flour - ½ cup; Salt - ½ teaspoon; Baking powder - ¼ teaspoon; Baking soda - ⅛ teaspoon; White sugar - 2 ⅔ cups; Unsalted butter, softened - 1 cup; Eggs - 5 large; Vanilla extract - 1 ½ teaspoons; Peppermint extract - ¼ teaspoon; Buttermilk - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Peppermint Cupcakes

1. Unsweetened cocoa powder - 5 cups

2. All-purpose flour - 1 cup

3. Cake flour - ½ cup

4. Salt - ½ teaspoon

5. Baking powder - ¼ teaspoon

6. Baking soda - ⅛ teaspoon

7. White sugar - 2 ⅔ cups

8. Unsalted butter, softened - 1 cup

9. Eggs - 5 large

10. Vanilla extract - 1 ½ teaspoons

11. Peppermint extract - ¼ teaspoon

12. Buttermilk - 1 cup

How to cook deliciously - Chocolate-Peppermint Cupcakes

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.

2. Stage

Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.

3. Stage

Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.

4. Stage

Spoon batter into the prepared muffin cups, filling each 3/4 full.

5. Stage

Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.