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Mint Chocolate Cupcakes


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Serves | Prep Time | Cook 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


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.


Pairs Well With


Notes

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