Makes about 12 cupcakes
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
3 tablespoons (1 1/2 ounces) melted unsalted butter, cooled slightly
1/2 cup buttermilk
1 tablespoon peppermint liquor
Icing
Crushed peppermints or pink or red sanding sugar
Preheat oven to 375ËšF. Line cupcake pans with liners. Set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and baking soda. Set aside.
In another bowl, whisk together the egg, egg yolk, melted butter, buttermilk, and peppermint liquor.
Whisk the liquid ingredients into the dry. Pipe or scoop the batter into the prepared pan 2/3rds full and bake in the oven for 20 minutes until the cupcake springs back when touched.
Icing:
1 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
2 tablespoons heavy cream or milk
1 ½ teaspoon peppermint extract
Pink or red food coloring optional
Combine all ingredients in a mixer with a paddle attachment until light and fluffy. Spread on cupcakes and garnish with peppermints or sanding sugar.