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**Recipe: Dark Chocolate Peppermint Cupcakes**
**Ingredients**
**Cupcakes:**
* 3/4 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs, at room temperature
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1/3 cup vegetable or canola oil (or melted coconut oil)
* 2 teaspoons pure vanilla extract
* 1/4-1/2 teaspoon peppermint oil
* 1/2 cup buttermilk, at room temperature
**Frosting:**
* 2 cups powdered sugar
* 1 stick salted butter
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 2-3 tablespoons heavy whipping cream
**Directions:**
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Sift and wisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
4. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be very thin!
5. Transfer the batter to a large piping bag (easier to pour into liners this way, but spooning or pouring works as well. )
6. Fill halfway to avoid spilling over the sides or sinking. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
7. Sift powdered sugar, and whip with room temperature butter, adding vanilla and almond extract. Slowly add whipping cream until nice and fluffy.
8. Frost the cooled cupcakes (I used a large star piping tip) Top with sprinkles, if desired.
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