ARCHIVE | Cupcakes – Mini, Chocolate Peppermint

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Combine all wet ingredients (canola oil, buttermilk, vanilla, eggs), except hot water, into a stainless-steel bowl.

Whisk together until thoroughly combined and smooth. Set aside.

Combine all dry ingredients (flour, sugar, cocoa powder, baking soda, salt) into the bowl of a stand mixer fitted with a whip attachment.

Mix on low speed until thoroughly combined and all ingredients are evenly distributed throughout the mix.

Continuing with the mixer on low speed, add reserved wet ingredients.

Increase to medium speed.

Continue mixing until ingredients are thoroughly combined and smooth, about 30 seconds. Scrape down the sides and bottom of the bowl.

Continuing with the mixer on low speed, add hot Water.

Increase to medium speed.

Continue mixing until all liquid is incorporated, and the batter is thoroughly combined and smooth, about 20 seconds. Scrape down the sides and bottom of the bowl.

Line baking pans with paper liners. Lightly coat the cupcake tray, including the paper liners, with non-stick spray.

Carefully pour batter into each cup, filling them to the top, as shown in the photo (~1 oz per cup).

Evenly distribute .25 tsp crushed peppermint over the surface of each cupcake, as shown in the photo.

Place cupcakes into a preheated 325°F oven, low fan. Bake for 10 minutes.

Carefully rotate the pans to ensure even cooking. Continue baking until a cake tester comes out clean when inserted into the center of a cupcake, about 5 minutes.

Remove from the oven. Cool completely.

Using a rubber spatula, transfer the Frosting into a piping bag, fitted with a 10mm star tip.

Starting in the center of each cupcake, and working outward, pipe .5 oz of Frosting per cupcake, into a 1-1/2"x1-1/2" rosette, leaving 1/4" of the cupcake visible from the edges, as shown in the photo.

Evenly distribute .25 tsp crushed peppermint over the Frosting, as shown in the photo.

STORAGE | Transfer to clean airtight food storage containers. Do not stack. Cover, label, date and store for service.

SC SERVICE | Place in a to go container.