Chocolate Cupcakes with Peppermint Buttercream

If you're a fan of chocolate and peppermint together, then you'll love these Homemade Chocolate Cupcakes with Peppermint Buttercream Cupcakes!  

Chocolate Cupcakes

1 3/4 cup all-purpose flour

1 1/4 cups white sugar

2 eggs

3/4 cup milk

2 sticks unsalted butter, room temperature

3/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon salt

2 1/4 teaspoons baking powder

Preheat oven to 350 degrees.  Cream butter and sugar in stand mixer.  Slowly add in milk and vanilla.  Add in eggs, one at a time.  Mix flour, baking powder, salt, and cocoa powder in a separate bowl.  Add in slowly, mixing until just combined.  Scoop paper lined cupcake tins halfway full.  Bake 15-18 minutes until almost set in the middle {I like them a little on the underdone side so they stay extra moist}

Peppermint Buttercream Frosting

2 sticks unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 teaspoons peppermint extract, depending on how pepperminty you want your frosting.

2-3 tablespoons milk

crushed candy canes, optional

In the bowl of a stand mixer, whip butter for about 3-4 minutes until light and fluffy.  Slowly add in the powdered sugar, one cup at a time, mixing well and stopping to scrape down the sides occasionally.  Slowly add in the vanilla and peppermint extracts.  Add milk, one tablespoon at a time, until frosting reaches desired consistency.  Add crushed candy canes on top after frosting cupcakes- optional, but why not?  It's Christmas! xoxo