Chocolate Peppermint Cupcakes with Vanilla Bean Icing
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup (1 stick) butter-room temperature
2 large eggs, at room temperature
2 teaspoons pure peppermint extract
1 cup semi-sweet chocolate chips (melted)
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, cream butter and sugar together until well combined. Add the buttermilk, eggs, and peppermint extract. Melt chocolate chips, and add orange essence. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the melted chocolate and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 14-15 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.