Chocolate Cupcakes

1. Preheat oven to 350F and line two 12-cavity muffin pans with cupcake liners.
2. Add the chopped chocolate, unsweetened cocoa powder, and butter to a small bowl. Microwave for 1-3 minutes, stirring every 30 seconds. Once the mixture is about 75% melted, take the bowl out of the microwave and allow the residual heat to do the rest.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the eggs and vanilla extract. Then, add the sugar and continue to whisk until combined. Pour the cooled chocolate mixture into the bowl and whisk until just combined.
5. Slowly add the flour mixture to the bowl and whisk until combined. Then, add the sour cream and whisk until just combined.
6. Fill each cupcake liner 2/3 of the way and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Make sure to rotate the pan halfway through the bake time for an even bake!
7. Allow the cupcakes to cool in the pan for 10-15 minutes and then transfer them to a wire rack to cool completely. It’s time to make the frosting!

Peppermint Buttercream Frosting

1. Using a stand stand or hand mixer, beat the butter for 2-3 minutes at medium speed until smooth.
2. Add the rest of the frosting ingredients and beat until smooth and creamy. Feel free to add more confectioner’s sugar if you find the consistency of the frosting to be too thin or more heavy cream if you find it to be too thick.
3. Transfer the frosting to a piping bag, and decorate the cupcakes. I used a Wilton 1M piping tip to get that soft serve look.
4. Top with a Peppermint Square if you’d like!