Mint Chocolate Chip Cupcakes

Ingredients

CUPCAKES
1 cup All Purpose Flour
2/3 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1 1/4 cup granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
3 TBSP sour cream (room temperature, or plain yogurt)
2/3 cup buttermilk (room temperature) *
24 cupcake liners
MINT BUTTERCREAM
1 1/4 cups unsalted butter (softened to room temperature)
4-5 cups powdered sugar, sifted
1/4 tsp salt
1/4 cup whipping cream/heavy cream **
1/2 - 2 tsp mint extract
green food coloring
mini chocolate chips, for decorating

Directions

  1. CUPCAKES:
  2. Preheat oven to 350F degrees
  3. Line 2 12-cavity muffin tins with cupcake liners
  4. Whisk together the dry ingredients in a large bowl : Flour, Cocoa, Baking soda, Baking powder, Salt
  5. In a separate mixing bowl, beat together until combined and no lumps remain : oil, sugar, eggs, vanilla, sour cream
  6. With the mixer at low speed, add about half of the flour mixture, followed by half the buttermilk. Mix until combined
  7. Turn off the mixer and scrape the sides
  8. With the mixer at low speed, add the other half of the flour mixture, followed by the remaining buttermilk. Mix until smooth
  9. Spoon the batter into the prepared muffin tins (should make 18-20 cupcakes)
  10. Bake for 15-17 minutes, until a toothpick comes out clean
  11. Allow to fully cool before frosting.
  12. MINT BUTTERCREAM ICING:
  13. Using a stand mixer, beat the butter on medium speed until the color has lightened and the butter is fluffy
  14. Turn down the mixer to low speed
  15. Add about 3/4 cups of powdered sugar at a time
  16. Beat on low until almost combined, then turn mixer speed to High and beat for 5-10 seconds
  17. Repeat with the remaining powdered sugar
  18. Once all of the icing sugar has been added, beat in the whipping/heavy cream 1 TBSP at a time until the desired consistency is reached
  19. Add the mint extract about 1/2 tsp at a time, to taste, and the green food coloring, to your preference
  20. Frost the cupcakes using a piping bag, or with the flat-edge of a knife (*** see tip below if using a knife)
  21. Sprinkle with mini chocolate chips for decoration
  22. Notes *Homemade buttermilk can be made by adding 2 teaspoons of distilled vinegar to a liquid measuring cup. Then fill with milk to the ⅔ cup line. **Whipping cream can be replaced with milk. The frosting won't be as thick though. ***If you're planning to frost the cupcakes with a knife instead of piping, you won't need to make as much frosting. Instead, use 1 cup butter, 3.5-4.5 cups powdered sugar, and 2-3 tablespoons whipping cream.

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