Nothing says Christmas better than hot chocolate and peppermint. This cupcake is the perfect combination of everyone’s two favorite things of the season. They are sure to be a hit at any Christmas party this year.

Hot chocolate cupcakes:

2 1/2 cups all-purpose flour

1 cup cocoa powder

2 cups granulated sugar

1 tsp baking soda

2 tsp baking powder

1 tsp salt

3 eggs

1 packet hot chocolate mix with 3/4 cup warm milk

3/4 cup vegetable oil

1 tsp vanilla extract

Icing:

3 sticks unsalted butter, softened

6 cups confectioner’s sugar

1/4 – 1/2 cup milk

1 1/2 tsp peppermint extract

Instructions:

Cupcake Base

1. Preheat oven to 350 degrees Fahrenheit and line muffin pans with cupcake liners.

2. In bowl of stand mixer, combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil, and vanilla.

4. Beat on medium speed until well combined.

*Note the batter may seem thick, but that is normal*

5. Fill cupcake liners 2/3 full with batter.

6. Bake for 16 minutes or until toothpick inserted in center comes out clean.

7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.

8. Once cupcakes are completely cool, frost with Peppermint Buttercream.

For the icing:

1. In bowl of stand mixer, beat butter until creamy.

2. Gradually add in confectioner’s sugar one cup at a time.

3. Add milk until you reach desired consistency.

4. Add peppermint extract and mix well.

5. Spread evenly onto cupcakes when cooled.

Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.