Cake
- 2 sticks (1 Cup) Salted Butter, Softened
- 4 Tablespoons (heaping) Cocoa Powder
- 1 cup Boiling Water
- 2 cups All-purpose Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk (or Whole Milk Mixed With 2 Tablespoons White Vinegar)
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Baking Soda
- 2 sticks (1 Cup) Salted Butter, Softened
- 5 cups Powdered Sugar, Sifted
- 40 whole Peppermint Candies, Crushed Very Fine
- 3 Tablespoons Heavy Cream, More If Needed (use 3-5)
Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.
To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.
In a separate bowl, stir together flour, sugar, and salt. Set aside.
In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.
Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.
To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed.
Frost the cupcakes however you want, then sprinkle on more crushed peppermints.
Note that the frosting will develop a light "crust" on the outside if left out.