Candy Cane Chocolate Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 3/4 cup Cocoa powder
  • 2 tbsp Cornstarch
  • 3 drops Food coloring, red
  • 1 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 3 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Butter, unsalted
  • 2/3 cup Buttermilk
  • 3 tbsp Sour cream
  • 4 tbsp Whipping cream

• Desserts

  • 1 Candy canes

Found on justsotasty.com

Description

Directions

• Preheat the oven to 365F degrees. Line 2 regular sized muffin tins with muffin papers. Youll end up with about 18 cupcakes total.
• In a large bowl whisk together the flour, cocoa, cornstarch, baking soda, baking powder and salt until evenly combined (about 20 seconds). Then in a separate large bowl using a stand or hand held electric mixer, beat together the oil and sugars until no lumps remain. Add in the eggs and vanilla and continue beating for about 1 minute until well combined. 
• In a small bowl or liquid measuring cup, stir together the sour cream and buttermilk. Carefully beat about 1/2 of the sour cream & milk mixture into your oil & sugar mixture with the mixer on low speed. Then beat in the flour mixture, followed by the rest of the milk & sour cream. Beat until no lumps remain, but be careful not to overmix your batter. 
• Carefully spoon the batter into your prepared muffin tins, filling each muffin cavity about 1/2 to 2/3 full. Be careful not to fill your cupcakes too full. I like to use a large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 10 minutes then continue cooling on a wire rack. 
• While the cupcakes are cooling, make the peppermint frosting. In a large bowl using a stand or hand-held electric mixer beat the butter until well softened. Add in the powdered sugar about 1 cup at a time until youve added in 3 cups total. Then slowly add in the whipping cream about 1 tablespoon at a time while continuing to beat the mixture. Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency. Finally, beat in the peppermint extract and red food coloring, one drop at a time.