Chocolate Mint Cupcakes

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee
• 1 1/2 cups unsalted butter, softened
• 5 cups powdered sugar
• 3 tablespoons heavy cream
• 1 1/2 teaspoons peppermint extract
• 3 drops green food coloring
• 1/2 cup mini chocolate chips, for garnish

Method

1. 1

   Preheat the oven to 350°F and line two 12-cup muffin pans with paper liners.

2. 2

   In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. 3

   Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes until smooth.

4. 4

   Reduce speed to low and slowly pour in the hot coffee, mixing just until combined; the batter will be thin.

5. 5

   Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.

6. 6

   Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

   18:00 · Bake cupcakes
7. 7

   Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely, about 45 minutes.

   45:00 · Cool completely
8. 8

   Beat the softened butter in a large bowl on medium speed until creamy, about 2 minutes.

9. 9

   Gradually add the powdered sugar, one cup at a time, beating well after each addition.

10. 10

    Add the heavy cream, peppermint extract, and green food coloring, then beat on medium-high speed until light and fluffy, about 2 minutes.

11. 11

    Transfer the mint buttercream to a piping bag fitted with a large star tip and pipe swirls onto each cooled cupcake.

12. 12

    Sprinkle the frosted cupcakes with mini chocolate chips before serving.