The Arrow Post

Arrow Eats: ChocolateCandy Cane Cupcakes

Ingredients: 1 c. (2 sticks) butter1/4 tsp. salt 1 1/2 c. granulated sugar 2/3 c. unsweetened cocoa powder 1 tsp. baking powder 1/2 tsp. baking soda Cream Cheese Frosting

1/4 tsp. salt 2 large eggs 1 c. milk 2 tsp. vanilla extract 2 1/2 c. all-purpose flour 1 bag of candy canes

Directions 1. Heat oven to 350°F. Line 12-cup muffin pan with paper liners. 2. Beat butter, sugar, cocoa, baking powder, baking soda, and salt with a mixer on low speed for 1 minute or until well blended. 3. Add eggs; beat 2 minutes or until fluffy. Beat in milk and vanilla (batter may look curdled), then flour just until blended. 4. Divide batter among muffin-pan cups (about scant 1⁄4 cup each), filling each about 2⁄3 full. Bake until wooden pick inserted in the center of each cupcake comes out clean, 20 to 25 minutes. 5. Cool in pan on a wire rack 5 minutes before removing from pan to rack to let cool completely before frosting and decorating. 6. You can either gently fold the crushed candy canes into the frosting, or use them more as a garnish on top after the cupcakes are frosted. If you are feeling extra festive, do both!