Mint Chocolate Cupcakes
Well, I’m just in a the baking zone this month. It’s been stressful and so I’ve been baking my feelings into delicious cupcakes. Which means, last night I baked some Mint Chocolate Cupcakes, and I think these were the most successful and delicious cupcakes since my chocolate cookie dough cupcakes.
I haven’t been happy with the chocolate cupcake recipes I’ve tried this month, one was a little too crumbly and one was too gummy (which to be fair was probably my fault), but I found this mint chocolate cupcake recipe over at Cake and Allie and it is absolutely delicious. It’s moist, chocolate-y, and the hint of peppermint adds such a depth to the flavor.
The buttercream frosting is a concoction I threw together myself using my previous experience with buttercream. It’s simple, butter, vanilla, peppermint, lots of sugar, a little milk – but this buttercream turned out lighter, creamier, and all around just more delicious than the other batches I’ve made – and my sister agrees.
Overall, I have to say these cupcakes were a complete success. I adore the chocolate and mint combination, nothing is too overpowering and they were low mess and easy to make.
Ingredients
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup boiling water
- 1 stick butter (1/2 cup)
- 2-3 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp mint extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line 2 muffins pans with cupcake papers and set aside.
- In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in eggs, milk, oil and extracts. Beat with an electric mixer on medium speed for 2 minutes. Pour in boiling water and whisk to combine. Batter will be thin.
- Fill each cupcake paper 2/3 of the way full with batter and bake for 16-20 minutes, until a toothpick comes out clean. Let cool completely before frosting.
- To make the frosting blend the butter until creamy
- Add the extract and mix in
- Add the powdered sugar one cup at a time. Anywhere between 2-3 cups, depending on your sugar-y desires
- Add the milk and the food coloring and mix until desired consistency.
- When cupcakes are cooled, decorate and enjoy!