Chocolate Candy Cane Cupcakes
Yield: 18-24 full sized cupcakes or 30-40 minis
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • Frosting:
  • 2 sticks unsalted butter (room temperature)
  • 4½ cups powdered sugar
  • 2-3 tablespoons milk, cream or half and half
  • ½ tsp. peppermint extract
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For the Frosting:
  1. Using an electric mixer, beat the butter of medium speed until fluffy and pale. Add the powdered sugar slowly until thick, beating at medium speed. Add peppermint extract and one tablespoon at a time of milk or cream until frosting is smooth and creamy. Pipe on cupcakes and decorate with crushed candy canes or sprinkles!
Recipe by The Baker Chick at