1/2cupbutter1 stick/8 Tablespoons, at room temperature
6ozcream cheeseat room temperature (about 3/4 of a regular block of cream cheese)
4cupspowdered confectioners sugar
1teaspoonpure peppermint extract
1/2teaspoonspure vanilla extract
1 to 3tablespoonsheavy creamheavy whipping cream (or milk- although I do like the richness that cream adds)
Instructions
Perfect Chocolate Cupcakes
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
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).