Mint Chocolate Chip Cupcakes
Moist and tender chocolate cupcakes topped with fluffy mint chocolate chip buttercream.
- <b> For the Chocolate Cupcakes </b>
- 2/3 Cup Cocoa Powder
- 1 Tsp Baking Soda
- 1 Cup Water, Boiling
- 1/2 Cup Butter, Melted
- 5 Tablespoons Vegetable Oil
- 1 1/2 Cups White Sugar
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoons Salt
- 4 Eggs
- 1/2 Cup Heavy Creamy
- 1 1/2 Cups All Purpose Flour
- <b> For the Mint Chocolate Chip Buttercream </b>
- 1 1/2 Cups Butter, Softened
- 2 Teaspoons Mint NOT Peppermint Extract
- 2 Teaspoons Vanilla
- 5 Cups Powdered Sugar
- 1 Tablespoon Whole Milk
- 1 Cup Mini Chocolate Chips
- Green Food Coloring, If Desired
- Pinch of Salt, To Taste
Preheat oven to 350 degrees F. In a large mixing bowl mix cocoa powder and baking soda. Pour boiling water over the mixture and stir until combined.
In a separate large mixing bowl mix melted butter, oil, sugar, vanilla, salt, and eggs until combined. Blend in cocoa mixture and heavy cream.
Gradually stir in flour a little at a time and stir until just combined.
Divide batter evenly between lined cupcake bakers. Bake for 20-22 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
<b>For the Mint Chocolate Chip Buttercream:</b>
Stir butter until light and fluffy. Stir in mint and vanilla extracts.
Gradually stir in powdered sugar a little at time, adding milk as needed.
Stir in food coloring if desired. Fold in mini chocolate chips.
Scoop a generous amount of frosting onto the cupcakes with an ice cream scoop.