Mint Chocolate Cupcakes

Mint Chocolate Cupcakes

Prep Time 1 hrs
Cook Time1 5 mins
Total Time 1 hrs 15 mins
Course: Dessert
Servings: 18 -20 cupcakes

Rich, super soft Chocolate Cupcakes topped with super creamy Mint Buttercream. If you love Mint Chocolate Ice Cream - you need to make these Mint Chocolate

Ingredients
For the Cupcakes

• 1 cup all purpose flour , spooned and leveled
• 2/3 cup natural cocoa powder , spooned and leveled
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 and 1/4 cup granulated sugar
• 2 large eggs , room temperature
• 2 teaspoons vanilla
• 3 tablespoons sour cream , room temperature (or plain yogurt)
• 2/3 cup buttermilk , room temperature*

For the Mint Buttercream

• 1 and 1/4 cups unsalted butter , softened to room temperature
• 4-5 cups icing/powdered/confectioner's sugar , sifted
• 1/4 teaspoon salt , to taste
• 1/4 cup whipping cream/heavy cream**
• 1/2 - 2 teaspoons mint extract
• green food coloring
• mini chocolate chips for decorating

Instructions

1. Preheat the oven to 350F degrees and line 2 12-cavity muffin tins with cupcake liners. The recipe will make about 18-20 cupcakes total.
2. In a large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
3. In a separate large bowl beat together the oil, sugar, eggs and vanilla using a stand or hand-held electric mixer until combined and no sugar lumps remain. Turn off the mixer, scrape down the sides of the bowl and stir in the sour cream. With the mixer on low speed add in about half of the flour mixture followed by half of the buttermilk until combined. Turn off the mixer and scrape down the sides of the bowl as needed. Repeat with the second half of the flour mixture and buttermilk until smooth.
4. Spoon the batter into the prepared muffin pan, filling each cavity to 1/2 to 2/3rds full. Be careful not to overfill. Bake for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
5. While the cupcakes are cooling, make the frosting. Using a stand or hand-held electric mixer beat the butter on medium speed until the color has lighted and the butter is fluffy. Turn down the mixer to low and add in about 1/2 to 1 cup of icing sugar at a time. After almost combined, turn the mixer to high speed and beat for 5-10 seconds. Repeat with the rest of the icing sugar. Once almost all of the icing sugar has been added, beat in the whipping cream 1 tablespoon at a time until the desired consistency is reached. Then add in the mint extract about 1/2 teaspoon at a time along with the green food coloring until the desired color and level of minty-ness is reached.
6. Frost the icing using a piping bag or with the flat-edge of a knife. Sprinkle with mini chocolate chips for decoration.

Recipe Notes
*If you don't have buttermilk, add 2 teaspoons of distilled vinegar to a liquid measuring cup. Then fill with milk to the 2/3 cup line. Allow to sit for 5 minutes to sour.
**Whipping cream can be replaced with milk. The frosting will not be as thick however.

source : http://www.justsotasty.com

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