Chocolate Peppermint Mini Cupcakes
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 48
Chocolate Cake Recipe
  • 2 cups Sugar
  • 1-3/4 cup All Purpose Flour
  • ¾ cup Hershey Cocoa
  • 1-1/2 teaspoon Baking Soda
  • 1-1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 cup Boiling Water
  • Peppermint Buttercream Frosting:
  • ½ cup Vegetable Shortening
  • ½ cup (1 Stick) Butter or Margarine, softened
  • 1-1/2 teaspoons Peppermint Extract
  • 1 lb. Confectioners' Sugar
  • 2 tablespoons Milk (optional)
  1. Heat Oven To 350
  2. Grease & flour your mini muffin tins or use mini cupcake liners.
  3. Combine all dry ingredients in a large bowl.
  4. Add eggs, milk, oil, and vanilla. Stir in boiling water.
  5. Batter will be very thin!
  6. Fill ⅔ full with batter.
  7. Bake for 8-10 minutes, remove immedietly from tins and cool completely before frosting.
  8. -----------------------------------------------------------
  9. Peppermint Buttercream Frosting:
  10. In a large bowl, cream shortening and butter with mixer. Add peppermint. Gradually add sugar one cup at a time, beating well.
  11. Scrape sides and bottom of bowl often. If it is to dry or you would like it thinner, add milk, one tablespoon at a time. Keep bowl covered with a damp cloth until ready to use.
Do not be alarmed at how watery thin this batter is. Even though I understood it would be I was still surprised just how thin it was. It is perfectly fine.
Recipe by I'm At Home Baking! at