2 cups granulated sugar
2 and 1/2 cups all-purpose flour
3/4 cup Hershey Special Dark cocoa powder
1 stick butter, softened
2 tsp. baking powder
1 tsp. baking soda
1 cup milk
1 cup boiling water
1 tsp. vanilla
1 tsp. peppermint extract
1 pound powdered sugar
1/4 cup shortening (Crisco)
1/4 cup milk
1/2 tsp. peppermint extract
1 tsp. vanilla
1 cup of semi-sweet chocolate chips, one tablespoon shortening, 12 miniature candy canes
Preheat oven to 350 degrees.
Line cupcake tin with 12 liners.
In a medium mixing bowl, combine the sugar, flour, cocoa powder, baking powder, and baking soda.
In a large mixing bowl, combine the softened butter, eggs, vanilla, milk, water, vanilla extract, and peppermint extract. Add the dry ingredients in the medium bowl to the ingredients in the large mixing bowl.
Using an electric mixer, beat cupcake mixture on medium speed for 2 minutes. Fill cupcake liners 2/3 full with batter.
In a large mixing bowl, cream butter until light and fluffy. Add milk, shortening, vanilla extract, and peppermint extract. Gradually add powdered sugar.
Using an electric mixer, beat on medium speed until soft peaks form.
Melt one cup of semi-sweet chocolate chips with one tablespoon of shortening in the microwave for one minute on 50 percent power. Stir and repeat if necessary.
When cupcakes are completely cooled, pipe frosting into the center of each cupcake. Spoon chocolate mixture over cupcakes. Add a miniature candy cane to the center of each cupcake.