Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 1 cup Granulated Sugar
  • ½ cup Dutch-Process Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 large Eggs, room temperature
  • ½ cup Vegetable Oil (or Canola)
  • ½ cup Buttermilk (or whole milk), room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup Hot Water or Hot Black Coffee
  • 1 cup Unsalted Butter, softened
  • 3 ½ cups Powdered Sugar (sifted)
  • 2–3 tablespoons Heavy Cream (or Whole Milk)
  • 1 teaspoon Peppermint Extract
  • ½ teaspoon Vanilla Extract
  • 1–2 drops Green Food Colouring (Optional)
  • ¼ cup Crushed Peppermint Candy/Candy Canes

Instructions:

  1. Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry mixture. Mix on low speed until just combined (avoid overmixing).
  5. Carefully pour the hot coffee or hot water into the batter while mixing on low speed until smooth (about 30 seconds). This step deepens the chocolate flavor.
  6. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Transfer immediately to a wire rack to cool completely (45–60 minutes).
  7. For the buttercream, beat the softened butter using a stand mixer on medium-high speed for 3–5 minutes until pale and fluffy.
  8. Reduce speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing thoroughly and scraping down the bowl frequently.
  9. Beat in the peppermint extract and vanilla extract. Add the heavy cream, 1 tablespoon at a time, until the desired light, spreadable consistency is reached.
  10. Increase the mixer speed to medium-high and beat for 2–3 minutes to whip the buttercream until light and airy. If desired, add 1-2 drops of green food colouring.
  11. Frost the completely cooled cupcakes using a piping bag and star tip or an offset spatula.
  12. Immediately sprinkle the tops with the crushed peppermint candies or candy canes before serving.