Prep Time
20 Mins
Bake Time
20 Mins
Cool Time
30 Mins
Yield
Makes 1 dozen
Photo: Stephen Devries; Styling: Julia Rutland 

How to Make It

Step 1

Preheat oven to 350°. Line 1 (12-cup) muffin pan with paper baking cups.

Step 2

Beat butter and sugar in a large bowl at high speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Step 3

Combine flour and next 3 ingredients. Stir flour mixture into butter mixture, alternating with milk and beginning and ending with flour. Fill muffin cups evenly with batter.

Step 4

Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Transfer to wire racks to cool completely.

Step 5

Meanwhile, heat cream in a small saucepan over low heat until hot. Remove from heat, and stir in chocolate and peppermint extract until mixture is smooth and well blended. Let cool completely.

Step 6

Core cupcakes with cupcake corer. Pipe or spoon about 2 teaspoons chocolate mixture into center. Pipe or spoon Crème de Menthe Buttercream on top. Garnish, if desired.

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