Dark Chocolate Cupcakes with Peppermint Glaze

 (Adapted from Ghiradelli)

I really love glazed cupcakes, probably because I'm not a huge frosting person. And who the heck doesn't love chocolate? Mmmm....

Dark Chocolate Cupcakes with Peppermint Glaze

Cupcakes:

1/4 cup(s) Unsweetened Cocoa

1 1/8 cup(s) all-purpose flour

1 1/4 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1 large egg

1/2 cup(s) firmly packed light brown sugar

1/2 cup(s) granulated white sugar

5/8 cup(s) whole milk

1/3 cup(s) strong brewed coffee or espresso

1/2 cup(s) (or 1 stick) unsalted butter

Glaze:

5 tbsp butter, softened

2 cups confectioners’ sugar

1-2 tbs milk

1 tbsp cocoa powder

1 tsp peppermint extract

Food coloring if desired (I used red)

Directions:

Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.

Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

For glaze, mix all ingredients in a small bowl until smooth. Put it in the microwave for 30 seconds to 1 minute, or until melted and smooth. Dip cupcakes into glaze and swirl to coat evenly. Allow to dry.