Chocolate Peppermint Cupcakes

It's the most wonderful time of the year....

Seriously.

It's when my calorie intake does not exist {never mind that I may pay for it later}.

It's when the baking bug has taken hold of me in full-gear.

It's when divine smells fill the house from freshly baked cookies, snack mixes.... and......

CUPCAKES!

So, without further ado... let me share with you the recipe to these Chocolate Peppermint Cupcakes!

CHOCOLATE PEPPERMINT CUPCAKES

Prep Time: 25 minutes | Bake Time: 22-25 minutes

Yield: 20-24 cupcakes

Chocolate Cupcakes:

1 3/4 cups cake flour

2 cups sugar

3/4 cup unsweetened cocoa {I used Ghirardelli}

1 teaspoon salt

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 eggs at room temperature

1 cup milk {I used non-fat and they still turned out great}

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Peppermint Cream Cheese Frosting:

~7 ounces cream cheese softned

1/2 cup butter {1 stick}

1 1/2 teaspoon pure peppermint extract

1/2 teaspoon vanilla extract

4 cups confectioner sugar

1-3 Tablespoons milk 

CUPCAKES

1. Preheat oven to 350 degrees and line cupcake pan.

2. In mixing bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add eggs, oil, milk and vanilla and beat on medium speed for 1 minute.

4. Add boiling water and blend together. 

NOTE: the mixture will be VERY thin. I am thankful I was warned about this because it really is the consistency of buttermilk or so. But, don't worry. They turn out fabulous! But, instead of using an ice cream scoop to fill my liners, I just used a bowl with a pouring spout.

5. Fill liners 2/3 full with batter.

6. Bake at 350 degree for 22 - 25 minutes.

7. Cool cupcakes completely on wire rack prior to frosting.

FROSTING

1. Beat cream cheese and butter for about 30 seconds until smooth.

2. Add confectioner sugar a little at a time. Once combined increase speed to medium and beat until fluffy.

3. Add peppermint and vanilla extract and mix until combined.

4. Slowly add in the milk until you reach the desired consistency. 

5. Beat until fluffy {about 1 minute}.

Makes approximately 3 - 4 cups.

Utilize frosting immediately or it can be stored in the refrigerator for several days.

Frost cupcakes and ENJOY!

See, it really is...
It's the most wonderful time of the year!

I added Hershey Peppermint Kisses to the top for an added festive punch.

And then I had fun breaking up a whole bunch of candy canes to sprinkle around the serving platter. I just spread the fine dust left from the candy canes across the top of the cupcakes.

I took these to a Christmas Party and they were devoured!
A hit I must say.

I even let kiddo eat one for breakfast the next day!
See?!?! It really is...

the most wonderful time of the year!

I plan to link up at the following:

WEDNESDAY: Savvy Southern Style, My Girlish Whims, Lil' Luna

THURSDAY: The 36th Avenue, House of Hepworths, The Shabby Creek Cottage, Confessions of an ADD Housewife, Embracing Change

FRIDAY: Tater Tots and Jello, Serenity Now, At the Picket Fence, A Little Knick Knack, The Shabby Nest, Kitchen Fun with My Three Sons, Between Naps on the Porch

SUNDAY: Under the Table and Dreaming, Nifty Thrifty Things, The Mandatory Mooch, Twig Studios, Sweet 2 Eat Baking, Horrific Knits

MONDAY: Home Stories A to Z

TUESDAY: Not Just a HouseWife, Tip Junkie