Peppermint Patty Cupcakes
6 tablespoons unsalted butter, softened
1/3 cup dark brown sugar
1/3 cup granulated white sugar
1 teaspoon peppermint extract
1/2 cup buttermilk
1/4 cup sour cream
3/4 cup flour
1/2 cup Hershey's Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees. Line a muffin pan with baking cups.
In a 2 cup measuring cup, whisk together the buttermilk and sour cream and set aside.
In a medium bowl, sift together the flour, cocoa, soda, and salt and set aside.
In a large bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar and white sugar until light and fluffy.
Add the eggs and peppermint extract.
Alternately add the buttermilk mixture and the sifted dry ingredients, about a third at a time. Continue to mix on medium speed until fully combined, scraping the sides of the bowl as needed.
Using a scoop, portion out batter into the prepared muffin pan. Bake in the preheated oven for 15-18 minutes or until a toothpick comes out clean. Transfer cupcakes to a wire cooling rack and cool completely before frosting.