Peppermint Chocolate Cupcakes

• 1 cup water
• 1/2 cup cocoa powder
• 1/2 cup unsalted butter softened
• 2/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 3 cups powdered sugar
• 3 tablespoons milk
• 1/4 teaspoon peppermint extract
• 6 candy canes - 8 mini, crushed

1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
2. Bring the cup of water to boil. Whisk in cocoa. Allow to cool to room temperature while you prepare the rest of the ingredients.
3. In the bowl of a KitchenAid(R) stand mixer fitted with a flat beater attachment, cream together butter and sugar until fluffy. Beat in eggs one at a time. Scraping down the sides after each egg. Beat in the vanilla.
4. In another bowl combine flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients.
5. Slowly pour in cooled cocoa water and mix just until combined.
6. Spoon batter into prepared cupcake tin. You want them 2/3 of the way full. Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
7. To make the frosting, place the softened butter and 2 cups of powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together. Add in 2 tablespoons of milk. Add in remaining powdered sugar slowly until a stiff, but spreadable mixture forms. Add remaining tablespoon of milk if needed. Beat in 1/4 teaspoon peppermint extract.
8. Spread frosting on cooled cupcakes. Sprinkle with crushed candy. Serve.

water, cocoa powder, butter, granulated sugar, eggs, vanilla, flour, baking powder, salt, butter, powdered sugar, milk, peppermint, canes u

Taken from www.yummly.com/recipe/Peppermint-Chocolate-Cupcakes-2099263 (may not work)