Chocolate and peppermint is one of my favorite combinations (I'm sure you can tell as this is my second post with this flavor combo!). I used a basic chocolate cake recipe for the cupcakes, but I decided to try something new for the frosting. I typically make a standard buttercream but have been wanting to try something new. I found a recipe for vanilla Swiss meringue buttercream and thought I'd try it. It was a lot more work than my usual frosting, but well worth it! The only thing I changed is the flavoring - I added peppermint extract and reduced the amount of vanilla by a teaspoon.
I used a swirled frosting effect by tinting half the frosting red and filing the pastry bag with both the red and white frosting. Unfortunately, I could not get the exact shade of red that I wanted but I think the pink looks okay! :)
Although this frosting is more labor intensive than my standard buttercream, it is well worth the effort. The consistency and flavor is amazing. I've already found a few other Swiss meringue recipes I will be trying!
Source: Annie's Eats