It’s November and time is flying by to ring in the end of the year. My holiday haters can dance with their hands over their eyes cringing at the ads for gifts and complaining about the holiday music – but to me its heaven. I don’t think I have ever been so happy to shop as today when I stepped into a Bath and Body Works to be greeted by Harry Connick Jr. singing Christmas carols and the world smelling of cookies and evergreens. Yeah, they got a few pennies out of my pocket, and the best part is, none of it was for me.
I <3 holiday shopping for people. Love it. I smiled as I made my purchases and it whistled holiday songs to myself the rest of the day. It made my trip to the big box store seem bearable and really got me in the mood for all of the work I had to do the rest of the day (prepping for a friends baby shower and getting aprons ready for the holiday season). Now, if only I could get the rest of the world in my good mood.
Adapted from Martha Stewart (isn’t she so handy).
Makes about 18
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teas baking soda
- 3/4 teas baking powder
- 3/4 teas salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tbs vegetable oil
- 3/4 cup warm water
- 1 teas pure peppermint extract
- Chocolate frosting, recipe follows
Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
- 1 stick plus 2 tbs butter, softened
- 5 cups confectioners sugar
- 3/4 cups cocoa powdered
- 1/4 teas salt
- 8 tbs milk