- Yield: 12 muffins
- Category: Dessert
Ingredients
For the Cupcakes
- 1/2 cup plus 2 Tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons (optional) peppermint Schnapps or other vodka
- 1/2 cup sour cream
- 1 stick of butter (8 Tbs) softened
- 3 1/2 – 4 1/2 cups confections sugar
- 3 tablespoons Peppermint Schnapps
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
For the Boozy Frosting
Instructions
For the Cupcakes
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- In a medium bowl, sift together cocoa, espresso powder, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 16 to 18 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
For the Frosting
- with an electric hand mixer or stand mixer, cream butter. Add vanilla, 1 cup confectioners sugar. Beat until combined. Add milk, peppermint flavor (schnapps or extract) and 2 1/2 cups more sugar. Mix until combined. Add additional sugar if frosting seems soft and additional extract if you want it mintier.
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