A few weeks ago, I agreed to make some cupcakes for a friend's birthday party. She wanted to do something fun and seasonal for the adults, so I suggested chocolate cake with peppermint buttercream. I wasn't able to attend the party, but from what I've heard, they were pretty popular. Since then, I've made them a few more times, and they are always a hit! I used my favorite choclate cake recipe, then a standard buttercream recipe. I just used mint extract in place of most of the vanilla, and used a little pink gel coloring to make them look minty and pretty. Finally, I sprinkled some Andy's mints on top to complete the look.
basic buttercream adapted from Cook's Illustrated
- 2 1/2 sticks unsalted butter, at room temperature
- 3-4 cups confectioner's sugar, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons mint extract
- 2 Tablespoons heavy cream