Hot Chocolate Cupcakes with Peppermint Buttercream

Directions

1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine the dry ingredients except for the cocoa mix.

3. Combine the boiling water and hot cocoa mix with a whisk.

4. Slowly add wet ingredients to the dry ingredients while beating at a low speed.

5. Beat until just combined.

6. Pour batter into paper lined cupcake pan, about ½ cup per cake.

7. Bake in the oven for 20-25 minutes until they pass the toothpick test.

8. Place softened butter in a mixing bowl and beat on medium until smooth and creamy.

9. Slowly add powdered sugar and add milk 1 TB at aa time to loosen the mix when it gets clumpy.

10. Once all the sugar and milk has been added, add peppermint extract and beat on high until smooth, fluffy and creamy.

11. Remove cupcakes from the oven and place on a cooling rack. Completely cool before topping with frosting and crushed candy canes.