Chocolate-Peppermint Cupcakes
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Description
These chocolate and peppermint cupcakes for Christmas are simply delicious!
Ingredients
- 5 cups unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ cup cake flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 ⅔ cups white sugar
- 1 cup unsalted butter, softened
- 5 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- 1 cup buttermilk
Directions
- 1. Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- 2. Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
- 3. 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. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- 5. 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.
Nutrition Facts
serving: 24 cupcakes
calories: 244.5 kcal
carbohydrates: 38.9 g
protein: 6 g
saturated fat: 6.7 g
cholesterol: 59.5 mg
sodium: 90.4 mg
fiber: 6.1 g
sugar: 23.1 g
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