Mint Chocolate Chip Cupcakes
Moist and tender chocolate cupcakes topped with fluffy mint chocolate chip buttercream.
Servings 24 Cupcakes
Calories 408kcal
Ingredients
For the Chocolate Cupcakes
- ⅔ Cup Cocoa Powder
- 1 teaspoon Baking Soda
- 1 Cup Water Boiling
- ½ Cup Butter Melted
- 5 Tablespoons Vegetable Oil
- 1 ½ Cups White Sugar
- 2 Teaspoons Vanilla Extract
- ½ Teaspoons Salt
- 4 Eggs
- ½ Cup Heavy Creamy
- 1 ½ Cups All Purpose Flour
- 1 ½ Cups Butter Softened
For the Mint Chocolate Chip Buttercream
- 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
Instructions
- 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.
Nutrition
Calories: 408kcal | Carbohydrates: 50g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 255mg | Potassium: 62mg | Fiber: 1g | Sugar: 42g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg