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Chocolate Mint Cupcakes

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Chocolate Mint Cupcakes are rich, moist chocolate cupcakes topped with a refreshing mint buttercream frosting. The classic combination of deep chocolate and cool mint makes them perfect for holidays, celebrations, or everyday indulgence.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp peppermint extract
  • 2 tbsp heavy cream or milk
  • Optional: green food coloring
  • Chocolate shavings, for garnish
  • Mini chocolate chips, for garnish
  • Crushed chocolate mint candies, for garnish
  • Fresh mint leaves, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a medium bowl.
  3. In a large bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  5. Slowly stir in the hot coffee or hot water until the batter is smooth.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely on a wire rack.
  9. For the mint buttercream, beat the butter until smooth and creamy.
  10. Gradually add the powdered sugar and beat until light and fluffy.
  11. Mix in the peppermint extract and enough cream or milk to achieve a smooth consistency.
  12. Add green food coloring if desired and mix until evenly colored.
  13. Pipe or spread the frosting onto the cooled cupcakes.
  14. Garnish with chocolate shavings, mini chocolate chips, crushed mint candies, or fresh mint leaves.

Notes

  • Fill the cupcakes with chocolate ganache for an extra decadent center.
  • Use dark cocoa powder for a richer chocolate flavor.
  • Add mini chocolate chips to the batter for extra texture.
  • Drizzle chocolate ganache over the mint frosting for added indulgence.
  • Use spearmint extract for a milder mint flavor.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Bring refrigerated cupcakes to room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-mint-cupcakes/