Chocolate Cupcake with Peppermint Buttercream

I am a slave to sweets, I won’t lie. While it’s true that I try to stay away from sweets as much as possible, I will never EVER pass up a good gluten free cupcake, because cupcakes are my weakness. Who doesn’t love a moist and delicious cupcake? Making gluten free cupcakes from a mix just doesn’t do it for me, because most mixes are just not that good in my opinion, but I recently posted a homemade gluten free cake mix that is the best I’ve ever had, gluten free or not. I’m being real here. They are so moist and delicious that I woke up today with a serious cupcake hangover – after which I swore them off – until next time.

To test this cake mix, I just HAD to make cupcakes, so I decided to do something with chocolate and peppermint because:
1. I had peppermint extract in my cabinet 🙂
2. I didn’t post for St. Patrick’s Day because it was my daughter’s birthday – and family is too important to me to even try to focus on anything else – especially on holidays and birthdays

It’s a few days late, but here is my recipe for Gluten Free Chocolate Cupcakes with Peppermint Buttercream Icing, made from this gluten free homemade cake mix – Happy #StPackricksDay!

Yum

Gluten Free Chocolate Cupcakes with Peppermint Buttercream Icing

Ingredients

For the Cupcakes:

1 3/4 cups gluten free all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa (not Dutch process)
1/3 cup instant nonfat dry milk, such as Carnation
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 c water
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

For the Peppermint Buttercream Icing:

2 sticks of unsalted butter - room temperature
4 cups powdered sugar
1 tsp vanilla
3/4 tsp peppermint extract

Instructions

For the Cupcakes:

Preheat the oven to 350 degrees F
Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes
Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

For the Buttercream:

In a stand mixer, cream butter about 2 minutes.
Add the powdered sugar, slowly - about 1/4 cup at a time, until combined.
Add the vanilla
Add peppermint extract
Add a pinch of salt
Beat for 1 minute until light and fluffy

http://icouldgiveafork.com/gluten-free-chocolate-cupcakes-with-peppermint-buttercream-icing/

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