Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla. Mix in the buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick.
- Carefully pour in the hot coffee and whisk until the batter is smooth and thin.
- Divide the batter among the prepared liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a skewer inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a large bowl using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, and beat until light and fluffy (about 3-4 minutes).
- Mix in the peppermint extract until combined.
- Once cupcakes are completely cool, pipe a swirl of buttercream on top of each cupcake.
- Sprinkle with crushed candy canes and serve.
Nutrition
Notes
Make-Ahead Tip: Cupcakes can be baked up to 2 days in advance and stored in an airtight container at room temperature. Frost just before serving for the best results.
Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and adding enough milk to equal 3/4 cup. Let it sit for 5 minutes before using.
Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and adding enough milk to equal 3/4 cup. Let it sit for 5 minutes before using.