Mint Chocolate Cupcakes recipe
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Ingredients
- 1 cup boiling water ½ cup unsweetened cocoa powder 1 ⅓ cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup butter, at room temperature 1 cup white sugar 2 tablespoons white sugar 2 eggs 1 teaspoon vanilla extract 2 tablespoons crushed peppermint candies ½ cup shortening ½ cup butter, at room temperature 1 ¼ teaspoons peppermint extract 3 cups confectioners' sugar, divided 3 tablespoons milk, divided 3 drops green food coloring paste, or as needed
Nutrition Info
- 487.9 caloriescarbohydrate: 64.7 gcholesterol: 72 mgfat: 25.5 gfiber: 1.6 gprotein: 3.5 gsaturatedFat: 12.5 gservingSize: -sodium: 288.9 mgsugar: 50.6 gtransFat: : -unsaturatedFat: : -
Directions Mint Chocolate Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
Combine boiling water and cocoa powder in a small bowl, whisk until smooth. Allow to cool, about 10 minutes.
Sift flour, baking soda, baking powder, and salt together in a bowl.
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.
Scoop batter into the muffin tin.
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.
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.
Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.