Small-batch Chocolate Cupcakes With Peppermint Buttercream
Ingredients
Chocolate Cupcakes
-
2
tablespoons
unsalted butter
-
2
tablespoons
chopped semi-sweet chocolate
-
1½
teaspoons
vegetable oil
-
¼
cup
all-purpose flour
-
2
tablespoons
cocoa powder
-
½
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
1
large
egg yolk
-
¼
teaspoon
vanilla extract
-
2
tablespoons
milk
-
2
tablespoons
hot coffee
Peppermint Buttercream
-
4
tablespoons
unsalted butter
-
1
cup
powdered sugar
-
⅛
teaspoon
peppermint extract
-
to taste
as needed
red food coloring
-
as needed
milk or cream
optional
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 liners.
- Melt the butter in a microwave-safe bowl, then add the chocolate and oil, microwaving until melted.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix sugar, egg yolk, and vanilla, then stir in the cooled chocolate mixture.
- Combine the wet and dry ingredients, then whisk in milk and coffee until smooth.
- Fill the cupcake liners about three-fourths full and bake for 16 to 19 minutes.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack.
- For the buttercream, whisk together butter, powdered sugar, and peppermint extract, adding milk as needed for consistency.
- Divide the frosting, coloring half with red food coloring.
- Pipe the frosting onto the cooled cupcakes, starting from the outside edge.
Nutrition Facts (estimated)
Servings
4
Calories
390
Total fat
20g
Total carbohydrates
52g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
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