- 2 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 1.4 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 4 oz dark chocolate, melted
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter, softened
- 1 tsp mint extract
- 2 lb powdered sugar
- 1/4-1/2 cup heavy cream
- Food coloring (optional)
- Peppermint candies, finely chopped
Preheat oven 375.° Line cupcake pan with cupcake liners.
To make the cupcakes, in a bowl, whisk together flour, cocoa, soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add sugar, eggs, and oil and mix until smooth, scraping bowl often. Add in chocolate. Add 1/3 of flour mixture, followed by ½ of buttermilk. Repeat with another 1/3 of flour mixture and remaining ½ of buttermilk. Finish with remaining 1/3 flour mixture. Mix just until incorporated.
Fill cupcake liners about 3/4 full with batter. Bake until a tester inserted into center of one cupcake comes out clean, 30-35 minutes. Remove from oven and let cool before frosting.
To make the frosting, in a bowl and using a hand mixer, add butter and mint extract and mix on medium speed until smooth. Add half of powdered sugar and 2 tablespoons cream. Mix on low speed. Add remaining powdered sugar, food coloring, if using, and enough cream for desired consistency. Beat until smooth.
Frost cupcakes and sprinkle with crushed peppermint candies.