Chocolate Peppermint Cupcakes

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.

Peppermint Buttercream
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

Cream the  butter over medium speed in the bowl of an electric stand mixer fitted with the whisk attachment.  When pale and fluffy, gradually add the confectioner's sugar in batches, mixing well after each addition.  Add the extracts, salt, and heavy cream, and beat until light and fluffy, about 5 minutes.  If using, add a small amount of pink or red gel paste food coloring and mix well to combine.