with white chocolate buttercream
Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking cocoa * Baking powder
– In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. – Add the granulated sugar and whisk to combine.
Add the flour, cocoa, and baking powder. Mix just until combined.
- Divide the batter between the cupcake tins, filling each one 3/4 of the way full. – Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Gather the frosting ingredients - * Butter * Powdered sugar * White chocolate chips * Vanilla extract * Crushed candy canes
– Add the butter to the bowl of a stand mixer fitted with the paddle attachment. – With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the melted white chocolate and vanilla extract. – Turn the mixer to high speed and beat until the buttercream is light and fluffy.
– Transfer the buttercream to a piping bag fitted with your choice of tip. – Frost the cupcakes as desired and top with crushed candy canes.
Store the cupcakes in an airtight container in the fridge for up to three days.