Chocolate Cupcakes with Mint Chocolate Chip Frosting



Ingredients:

Chocolate Cupcakes:

  • 1 cup (240ml) water
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour (measured correctly)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting:

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners') sugar
  • 2 Tablespoons (30ml) heavy cream*
  • 1/4 teaspoon peppermint extract (or more, see recipe instructions)
  • 2 drops green food dye pinch of salt, as needed
  • 2/3 cup (120g) mini chocolate chips


*Notes:

  • Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.
  • You my make these cupcakes into a 9-inch cake, filling the pan halfway full, and then using any extra batter for cupcakes. I am unsure of the exact baking time for this cake - it will be done when a toothpick inserted in the center comes out clean.

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