Name: Mint Chocolate Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Boiling water - 1 cup; Unsweetened cocoa powder - ½ cup; All-purpose flour - 1 ⅓ cups; Baking soda - 1 teaspoon; Baking powder - ¼ teaspoon; Salt - ¼ teaspoon; Butter, at room temperature - ½ cup; White sugar - 1 cup; White sugar - 2 tablespoons; Eggs - 2; Vanilla extract - 1 teaspoon; Crushed peppermint candies - 2 tablespoons; Shortening - ½ cup; Butter, at room temperature - ½ cup; Peppermint extract - 1 ¼ teaspoons; Confectioners' sugar, divided - 3 cups; Milk, divided - 3 tablespoons; Green food coloring paste, or as needed - 3 drops

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Mint Chocolate Cupcakes

1. Boiling water - 1 cup

2. Unsweetened cocoa powder - ½ cup

3. All-purpose flour - 1 ⅓ cups

4. Baking soda - 1 teaspoon

5. Baking powder - ¼ teaspoon

6. Salt - ¼ teaspoon

7. Butter, at room temperature - ½ cup

8. White sugar - 1 cup

9. White sugar - 2 tablespoons

10. Eggs - 2

11. Vanilla extract - 1 teaspoon

12. Crushed peppermint candies - 2 tablespoons

13. Shortening - ½ cup

14. Butter, at room temperature - ½ cup

15. Peppermint extract - 1 ¼ teaspoons

16. Confectioners' sugar, divided - 3 cups

17. Milk, divided - 3 tablespoons

18. Green food coloring paste, or as needed - 3 drops

How to cook deliciously - Mint Chocolate Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.

2. Stage

Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.

3. Stage

Sift flour, baking soda, baking powder, and salt together in a bowl.

4. Stage

Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.

5. Stage

Scoop batter into the muffin tin.

6. Stage

Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.

7. Stage

Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.

8. Stage

Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.