Chocolate Peppermint Cupcakes

Cupcakes:

1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup whole
1 teaspoon vanilla extract

Peppermint Buttercream:

1/2 cup unsalted butter, softened
2-1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract
2-3 drops green food coloring (optional)

1. Preheat oven to 375°F.

2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.

3. In a separate mixing bowl, cream together butter and sugar until sugar is fully dissolved. Add eggs, one at a time, and stir until completely mixed.

4. Add dry ingredients to wet ingredients, 1/2 cup at a time, stirring until all clumps of flour have been dissolved.

5. Add milk and vanilla, and stir until batter is smooth and velvety. Pour into greased or lined muffin tins and bake for 15-17 minutes, or until a toothpick inserted in center comes out clean. Remove from heat.

6. Let cool for 15 minutes in tins, then remove and let cool outside of tins for at least 1 hour.

7. For Peppermint Buttercream, cream butter for 45-60 seconds. Add powdered sugar, and beat by hand, or with an electric mixer until mixture comes together and makes peaks. Add cream, peppermint extract, and food coloring if desired, and beat for 45-60 more seconds. Refrigerate until ready to use.

9. Once cupcakes are fully cooled, add Peppermint Buttercream. Serve with coffee or milk.

*These are good to serve on St. Patrick's day, or on Christmas. For Christmas, double the recipe, and for second batch of buttercream, use red food coloring instead of green

Shamrock Cupcakes

1 1/2 cups all purpose flour 3/4 cup sugar 1/3 cup milk 1/4 cup butter (room temperature) 2 large eggs 1 teaspoon baking powder 1/4 teaspoon salt 4-5 drops green food coloring 1 16 oz can vanilla or mint frosting 1/4 cup green decorating sugar 1 small shamrock shaped paper stencil Preheat oven to 350F. Grease and flour a 12 cup muffin pan (or line with cupcake baking liners. These may be found in seasonal patterns and colors at supermarkets and craft stores). In the bowl of an electric mixer, stir together flour, sugar, baking powder and salt until well mixed. Add butter, eggs and milk; beat on low speed just until ingredients are moistened. Add several drops of green food coloring until the mixture is desired color (a very pale green - just a few drops!). Beat for 2 minutes at medium speed. Pour batter into prepared muffin pan filling each cup until 2/3 full. Wipe off any spilled batter using a damp cloth so that it doesn't bake onto pan. Bake until tops are golden and a toothpick inserted in center comes out clean (about 16-20 minutes). Remove from oven and allow to cool for 2-3 minutes; loosen edges gently using a butter knife or spatula. Cool on a wire rack. Spread cooled cupcakes with lightly tinted vanilla or mint frosting. Trace a shamrock shape on a piece of wax or freezer paper and cut out (or use a purchased stencil or cookie cutter). Place stencil over the center of each cupcake and sprinkle on green decorating sugar in the shape of the shamrock.