1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 eggs large room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
METHOD FOR MAKING THE CUPCAKES
*Line the cupcakes tin with paper liners. Heat oven to 350 Degrees F OR 180 Degrees C.
*In a large bowl, MIX together sugar, flour, cocoa, baking powder, baking soda and salt.Set aside
*Now Add in the eggs, milk, oil and vanilla. Beat with an electric beater on medium speed for 1 minute.
*Stir in boiling water .the batter will appear ti be thin.it is ok.
*Fill the cupcake pans 2/3 full with the prepared cupcakes batter.
*Bake the cupcakes for about 20-25 minutes.or till a toothpick inserted at the center of the cupcakes comes out clean.
*Cool completely the cupcakes on wire rack before frosting.
Peppermint Cream Cheese Frosting
1 stick butter, at room temperature
6 ounce cream cheese, at room temperature
31/2 cups powdered sugar
1 teaspoon pure peppermint extract
1/2 teaspoons vanilla extract
3 Tablespoons heavy cream
METHOD FOR THE FROSTING
*Place butter in a large mixing bowl and with an electric beater beat till light and smooth. Add the cream cheese and blend until combined for about 30 seconds.
*Add in the powdered sugar one cup at a time and blend at low speed with the beater until combined.Now turn the speed of the beater to medium and beat until the mixture is fluffy.
*Add vanilla and peppermint extract to it.
*Now Slowly add the heavy cream a little at a time until desired consistency is achieved.Beat until fluffy for about 1 minute.
carefully fill the piping bag with frosting and frost the cupcakes.
