Recipe: Chocolate Mint Cupcakes with Mint Buttercream

Today, I’m excited to share one of my favorite holiday cupcake recipes. I LOVE baking all year round, but especially during the holiday season — peppermint is one of my favorite flavors and these chocolate mint cupcakes are amazing!

Side note: One year, I couldn’t find peppermint extract ANYWHERE on Christmas Eve (I know, I know… waited until the very last minute). Best place to look — stores that carry groceries, but aren’t grocery stores. Target and Walmart were the only places I had any luck that year!

I found these receipes a few years ago and modified them a bit. I wish I could share a link to the original, but it’s been so long since I found it!

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Chocolate Mint Cupcakes

(Makes about 18 cupcakes)

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

3 tablespoons vegetable oil

3/4 cup warm water

1 teaspoon pure peppermint extract

 

Instructions:

1-Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

2-Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3-Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

4-Divide batter among muffin cups, filling each 2/3 full.

5-Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes.

6-Let cupcakes cool in tins on wire racks for 10 minutes.

Note: Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

Mint Buttercream Frosting (Simply Recipes)

Ingredients:

1/2 cup unsalted butter, room temperature

1 tbsp milk

1/4 – 1/2 tsp peppermint extract

2 cups powdered sugar

 

Instructions:

1-Beat the butter at medium speed until creamy.

2-Beat in milk and mint extract.

3-Slowly add in the powdered sugar on low speed, stopping every once in a while to scrape down the sides of the bowl, until light and fluffy.

4-Taste and add more mint extract if it isn’t minty enough.

5-Also add more powdered sugar if it isn’t sweet enough for your taste.

Note: I usually put a little more than 1/4 tsp of the mint extract and exactly 2 cups of sugar.

Easy peasy and so delicious!

Have a great day!

-Lindsey

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