MINT CHOCOLATE CUPCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3/4 cup (1-1/2 sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powdered
  • 2 tablespoons instant espresso powder
  • 1-1/2 cups milk
  • 2 teaspoons vanilla
  • Mint Buttercream
  • 1-1/2 sticks butter, room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 2 tsp peppermint extract

Directions

  • Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating 30 seconds after each addition.
  • Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
  • Measure the milk and vanilla into a measuring thing.
  • Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  • Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
  • Buttercream:
  • Beat butter briefly, scrape bowl.
  • Add the sifted powdered sugar and milk. Beat until smooth.
  • Add peppermint extract.

Notes

Categories: Cupcakes  Dessert 

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