Chocolate-Peppermint Cupcakes recipe
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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
Nutrition Info
- 244.5 caloriescarbohydrate: 38.9 gcholesterol: 59.5 mgfat: 11.3 gfiber: 6.1 gprotein: 6 gsaturatedFat: 6.7 gservingSize: -sodium: 90.4 mgsugar: 23.1 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Peppermint Cupcakes
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
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.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
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.