Recipe Review....hot chocolate cupcakes

So we all pin pin pin on pinterest these LOVELY pictures of food and recipes floating around the pinterest cyber space right? But what ones are actually good? Seriously folks- lots of blogs and recipes out there we need to sift through. right?
I tried a cupcake recipe this week that I pinned, and then a thousand other people pinned after me. What did I think?

the batter: simple to make. whipped up nice and easy.
The cooked batter- the cup cake- it was dense cake.{not saying this is a bad thing, just saying}
 and I think I over cooked mine-even though I was watching it like a hawk.
 I had a very happy boy who was very happy with the batter

the frosting...WAY to much butter. 3 sticks of unsalted butter!
and I like salted butter better.
If you have a buttercream recipe you love use that and just add 1tsp of peppermint extract.
otherwise- the recipe on the back of the powdered sugar bag is great too...
1 stick butter 4 cups powder sugar milk as needed.

overall, I really like them. Loved them? I will make them again. I think time will tell if I love this recipe.
you?

do you have any that are great from pinterest?

HOT CHOCOLATE CUPCAKES
from the Cakeblog

Hot chocolate Cupcakes with Peppermint Buttercream
(makes 20 cupcakes)

For the cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 packet Hot Chocolate mixed with 3/4 cup warm milk
3/4 cup vegetable oil
1 tsp vanilla extract

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In bowl of stand mixer combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt.
3. Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil and vanilla.
4. Beat on medium speed until well combined, scraping down sides of bowl as needed.
5. Fill cupcake liners 2/3 full with batter.
6. Bake for 16 minutes or until toothpick inserted in center comes out clean.
7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
8. Once cupcakes are completely cool frost with Peppermint Buttercream and garnish with Peppermint Bark.

For the icing:
3 sticks unsalted butter, softened
6 cups confectioner’s sugar
1/4 – 1/2 cup milk
1 1/2 tsp peppermint extract

1. In bowl of stand mixer beat butter until creamy.
2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
3. Add milk until you reach desired consistency.
4. Add peppermint extract and mix well.
5. Place icing in piping bag fitted with a large round tip and frost cupcakes.
6. Garnish cupcakes with Peppermint Bark and white nonpareils (optional).

Peppermint Bark:
12 oz Chocolate Bark
12 oz Vanilla Bark
20 mini candy canes, crushed
1/2 tsp peppermint extract

1. Line a baking sheet with wax paper.
2. Melt chocolate bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted. Pour melted chocolate onto prepared baking sheet and spread evently with a spatula. Let chocolate harden for about 30 minutes.
3. Melt vanilla bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted.
4. Add peppermint extract to melted vanilla and stir. Pour melted vanilla overtop of hardened chocolate and spread evenly with a spatula.
5. Sprinkle crushed candy canes ontop of candy bark.
6. Allow bark to harden for about 30 minutes before breaking into pieces. Garnish cupcakes

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