Chocolate Peppermint Cupcakes

Cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour (or gluten free flour with xanthan gum)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon peppermint extract
1 cup sour cream, room temperature
1/4 cup chocolate chips

Frosting:
3 cups confectioners’ sugar
1 cup butter, room temperature
1 teaspoon peppermint extract
1 to 2 tablespoons heavy whipping cream
6 candy canes, crushed for garnish

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk together cocoa and hot water until smooth.

In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.

With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

Add peppermint extract, then cocoa mixture, and beat until combined. Reduce speed to low.

Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fold in the chocolate chips.

Using an ice cream scoop, divide batter evenly among lined cups, filling each three-quarters full. Bake in the preheated oven for 17-20 minutes or until pick inserted in the centers comes out clean.

Transfer muffin pans to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

Meanwhile, to make the frosting, in a stand mixer fitted with the whisk attachment, whisk together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add peppermint extract and heavy cream; continue to beat on medium speed for 1 minute more.

Once cupcakes have cooled completely, frost with the frosting as desired and garnish with crushed peppermint candies.