The combination of chocolate and mint is one of the best there is, especially when it comes to cupcakes. These chocolate mint cupcakes are simply divine.
They're creamy and decadent yet light and refreshing at the same time. The cake base is moist and full of chocolate flavor. The frosting is light, fluffy, and has just the perfect hint of mint. Bonus: Your breath smells nice after you eat them.
They're great for potlucks or bake sales, and they will disappear before you know it. To make them even more marvelous, you can top them with chocolate chips or mint candies. Hint: If you want to save time, start with a chocolate cake mix for the base, but don't try to shortcut this amazing icing -- it's worth it!
Mint Chocolate Cupcakes
For the cupcakes:
1 cup cocoa powder
2 cups boiling water
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
Paper baking cups
For the mint frosting:
1/2 cup butter, softened
1/4 cup whipping cream
1 teaspoon mint extract (not peppermint)
2 drops green food coloring (optional)
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large bowl, stirring until blended and smooth; cool completely.
Beat butter with a mixer until creamy; gradually add sugar, beating until blended.
Add eggs, 1 at a time, beating until blended.
Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.
Stir in chocolate extract.
Spoon batter into cupcake liners. Bake for 12 to 15 minutes. Cool completely before frosting.
Beat first five ingredients at medium speed with an electric mixer until combined.
Gradually add powdered sugar, and beat until creamy.
Image via Calgary Reviews/Flickr