Ingredients

• 1 cup boiling water
• 0.5 cups unsweetened cocoa powder
• 1.33 cups all-purpose flour
• 1 teaspoon baking soda
• 0.25 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups butter , at room temperature
• 1 cup white sugar
• 2 tablespoons white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons crushed peppermint candies

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
2. 2 Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
3. 3 Sift flour, baking soda, baking powder, and salt together in a bowl.
4. 4 Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
5. 5 Scoop batter into the muffin tin.
6. 6 Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
7. 7 Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
8. 8 Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

Nutrition per serving