CHOCOLATE PEPPERMINT CUPCAKES
The Cake ▢1 ½ cups all purpose flour ▢1 cup granulated sugar ▢½ cup cocoa powder ▢1 teaspoon baking soda ▢1 teaspoon salt ▢½ cup vegetable oil ▢½ cup sour cream ▢½ cup hot water ▢1 egg ▢1 teaspoon vanilla extract The Frosting ▢8 ounces cream cheese ▢1 cup butter 2 sticks ▢4 cups powdered sugar ▢1 teaspoon vanilla extract ▢1 teaspoon mint extract ▢1-2 tablespoon heavy cream (can use milk) ▢red food coloring gel optional
Combine flour, granulated sugar, cocoa powder, baking soda and salt in a large mixing bowl. Toss together.
Add in oil, hot water, sour cream, egg, and vanilla. Mix on low speed for 30 seconds and then medium speed for 2 minutes.
Line a cupcake pan with liners. Add ¼ cup batter to each cupcake liner. Bake at 350 degrees for 13-15 minutes until the cake bounces back with touched. Cook completely on a wire rack.
For the frosting, add butter and cream cheese to a large mixing bowl. Beat until combined and fluffy. Add in 4 cups powdered sugar. Add vanilla, mint extract, and heavy cream and beat until smooth.
Using a toothpick, dip it into red food coloring gel and draw three lines lengthwise inside of your piping bag. Carefully fill the piping bag with prepared frosting. Squeeze frosting into a bowl until red stripe appears and then pipe onto cooled cupcakes