During the holidays, I love to serve friends and family special appetizers, meals and treats!

Cupcakes are very portable, which means these are meant to travel for bake sales, Bowl Game parties, office parties and Christmas parties!

Grocery List for Chocolate Cupcakes with Peppermint Frosting:

Cupcake list: 

• Flour (all purpose)
• Cocoa (unsweetened)
• Buttermilk
• Sugar
• Baking soda
• Shortening
• Salt
• Vanilla extract
• 1 egg

Frosting list: 

• Shortening
• Confectioners sugar
• Pure peppermint extract
• Fleischman’s Light Margarine (no substitions!)
• Milk
• Peppermint candies or candy canes
• Click here for the French Buttercream Frosting recipe.

As much as I would like, I cannot take credit for this chocolate cupcake recipe! You will find it on page 137 of this McCall’s Cook Book which was published in 1963!

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Tips for Making Chocolate Cupcakes with Peppermint Frosting:

• Make sure you sift the dry ingredients as directed!
• Check the date on your shortening – we don’t use it that often- make sure it is still good!
• Pro Tip: Slightly under bake these cpcakes. They will finish cooking when pulled out of the oven.
• Pro Tip #2: For the icing, use my French Buttercream Recipe as your base, making sure you swap peppermint extract for the almond flavoring.

SHOP THE TAILGATE!

  

Chocolate Cupcakes with Peppermint Frosting

Print Recipe Pin Recipe

Servings 12

Ingredients

  

• 1 cup all purpose flour, sifted
• 1/4 cup cocoa, unsweetened and sifted
• 3/4 cup sugar
• 3/4 tsp baking soda
• 1 tsp salt
• 1/3 cup shortening
• 1/2 cup buttermilk
• 1 tsp vanilla exract
• 1 tsp Butter flavor extract
• 1 egg

Instructions

 

• Heat oven to 375 degrees. Line a cupcake pan with cupcake liners or grease & flower each cupcake cup. Sift together flour, cocoa, sugar, soda and salt.
• Add buttermilk, vanilla extract, butter flavor extract and buttermilk. Stir once around the bowl to incorporate.
• Using a mixer on low speed, beat batter for 30 seconds. Scrape the bowl. Beat again at medium speed for 2 minutes. Add egg and beat for 1 additional minute at medium speed.
• Pour batter into prepared cupcake cups. Bake 15-20 minutes until center is set but not firm. Remove and let cool on a wire rack. Frost once completely cooled. Cupcakes can be refrigerated prior to frosting.

Peppermint Frosting

• Prepare French Buttercream Frosting as directed, except swap out the almond extract for peppermint extract. Spread Peppermint Frosting on each cupcake. Top with crushed peppermint candies.

Notes

Adapted from McCall's Cook Book 1963 Click here for French Buttercream Frosting recipe.