Perfect Chocolate Cupcakes (makes 24-27 standard sized cupcakes) 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup unsweetened cocoa (best quality available) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons vanilla extract (best quality available) 1 cup boiling water
~ Directions ~ *Line muffin tin with paper liners. Heat oven to 350*F.
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
*Stir in boiling water (the batter will be thin, don't worry, this is right).
*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
*Bake cupcakes for approximately 22-24 minutes.
*Cool completely on wire rack before frosting.
Peppermint Cream Cheese Frosting 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature 6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese) 4 cups powdered confectioners sugar 1 teaspoon pure peppermint extract 1/2 teaspoons pure vanilla extract 1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds) ~ Directions ~ *Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. *Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. *Add vanilla and peppermint extracts *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.) *Beat until fluffy, about 1 minute. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.) To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes. Top cupcakes with some crushed candy canes (they will "melt" after a bit, so they need to be served right away) or a small piece of peppermint bark (I used a little peppermint Andes candy).