Mint Chocolate Cupcakes
CATEGORIES
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
  1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
  2. Add eggs, one at a time, beating 30 seconds after each addition.
  3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
  4. Measure the milk and vanilla into a measuring thing.
  5. 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.
  6. 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.
  7. Buttercream:
  8. Beat butter briefly, scrape bowl.
  9. Add the sifted powdered sugar and milk. Beat until smooth.
  10. Add peppermint extract.