All-Purpose Flour | Sugar Cocoa Powder | Whole Milk Peppermint Extract | Eggs Andes Peppermint Baking Chips
FROSTING Butter | Powdered Sugar Vanilla Extract | Whole Milk Peppermint Extract | Heavy Cream Crushed Candy Cane Pieces
Whisk sugar, flour, cocoa, baking powder, baking soda and salt. Then, add eggs, milk, oil, vanilla, and peppermint extract and beat on medium speed for 2 minutes. Stir in the boiling water until just mixed.
Pour into cupcake liners, sprinkle peppermint baking chips, evenly, onto the batter and swirl with a toothpick to mix. Bake at 350F for 23-25 minutes.
Whip butter until light and fluffy. Blend in extracts, sugar and the remaining ingredients. Whip until the frosting is smooth and holds its shape. Spoon into a piping bag and frost each cupcake.
Garnish with crushed candy cane pieces