This is a simple blog post
Ingredients
Cupcakes
- 6 Tbsp soft butter
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup plus 6 Tbsp flour
- 1/2 cup cocoa
- 3/4 tsp baking soda
- 1/4 tsp salt
Filling
- 8 Hershey's mint truffle kisses
- 2 Tbsp semi-sweet chocolate chips
- 2 Tbsp cream
- 1/4 cup powdered sugar
- 1/4-1/2 tsp peppermint extract
Frosting
- 2 oz cream cheese, softened
- 1/4 cup soft butter
- 2 1/2- 3 cups powdered sugar
- 1/2 tsp vanilla
- 1/4 - 1/2 tsp peppermint extract
- 1-2 Tbsp cream
- A few drops of green food coloring
Instructions
So first off you might want to use a stand mixer, but you'll want to first cream your butter and sugars till it is very light and fluffy. Then beat in the egg and vanilla, whisk together the buttermilk and sour cream and set aside, {now I was really suspicious about putting in sour cream, but it made it taste good.} Sift together the flour, cocoa powder, baking soda, and salt all into a separate bowl, then add the buttermilk mixture alternately with the dry ingredients, about a third at a time, all while mixing till you've got a nice batter like consistency. Spoon batter into the muffin pans and bake in a preheated oven at 350° for about 18 minutes. Then while they are all cooling we can work on our filling and frosting.
For the filling it is pretty simple, just melt the kisses, chocolate chips, and cream in a small bowl in the microwave for about 45 seconds, stirring every 15 seconds. Then stir in powdered sugar and peppermint extract to your liking. Fill the cupcakes either by piping the filling in the middle, or by cutting an inverted cone in the top, pulling it out, spooning in some filling, and replacing the cone, this was the annoying part for I didn't know exactly how much to put in and what to do.
Now the frosting was just melting the cream cheese and butter up, then adding in everything else. The frosting is quite a simple thing to make.