So I got an order for two dozen cupcakes for a holiday party about a week ago. I decided to make two kinds of cupcakes and these were the first. Both turned out pretty good if I may say so myself.
These were a little on the sweet side so if you want to cut back just add less sugar to the cupcake batter and test the frosting as you add the powdered sugar until you get the desired taste.
Cupcakes:
(this is the recipe off the back of the Hershey cocoa box)
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup veg oil
2 tsp vanilla
1 cup boiling water
(this makes about 30 cupcakes!)
1) preheat oven to 350. Get cupcake pans ready
2) Mix dry ingredients
3) add wet ingredients, boiling water last. Batter will be very thin.
4) mix until all ingredients are incorporated
5) fill cupcake holders about 2/3 of the way
6) bake about 20 min
These are super moist and go amazingly with the chocolate frosting on the back of the box as well.
Peppermint Buttercreme:
1/2 cup butter softened
Powdered sugar to taste (about 7 cups)
1/2 cup milk
1 tsp peppermint extract
1) beat together butter and half of the milk
2) slowly add about four cups of the powdered sugar
3) add the peppermint
4) keep alternating milk and powdered sugar until it reaches the desired taste and consistency
To put the cupcakes together:
Use an apple corer to take the center out of the cupcake if you want to. Pipe in some of the peppermint Buttercreme (I added some instant hot chocolate mix to about half a cup to do this to make the cupcakes extra hot chocolaty) I think since the cupcakes are so moist you don't need to fill them with anything though.
Pipe a generous amount of icing on the top of each cupcake. Top with a chunk of peppermint bark (recipe to come soon..or you can use store bought)
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