Chocolate Peppermint Stuffed Cupcakes

Ingredients

Cupcake:

1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour (I used white rice flour)
1 cup cocoa powder
1/2 teaspoons baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
3/4 cup salted butter, room temperature
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups buttermilk

Cream Cheese Butter Cream Filling:

1 8 ounce package cream cheese, room temperature
1/4 cup butter, room temperature
1 pound powdered sugar
1/2 teaspoon peppermint extract
milk to create desire consistency

Broken peppermint candy pieces, optional

Instructions

Preheat your oven to 350 degrees. Line your muffin pans with festive paper liners. Sift the dry ingredients and whisk together. Beat the butter until creamy. Slowly add the brown sugar and granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the extracts. Turn the mixer to low and alternately ad the dry ingredients and buttermilk. Pour into prepared muffin pans. Bake 15-20 minutes or until the cupcakes test done.

For frosting:

Cream butter and cream cheese. Slowly add powdered sugar and extract. If needed, add enough milk to bring your frosting to the desired consistency.

Once cupcakes have cooled, unwrap the baking paper from the cupcakes carefully. Cut cupcake in half across its center so that it resembles a layer cake. Spread or pipe frosting onto the bottom layer of the cupcake. Cover with a thin layer of peppermint candy if desired. Place cupcake top on the layer of frosting and frost the top of the cupcake as you did with the first layer. Top with broken peppermint candy pieces or sprinkles. Enjoy!