Mint Chocolate Chip Cupcakes

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Chocolate chips, mini
  • 2/3 cup Cocoa powder
  • 1 Food coloring, green
  • 2 tsp Mint not peppermint extract
  • 5 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 4 tsp Vanilla
  • 1 1/2 cups White sugar

• Oils & Vinegars

  • 5 tbsp Vegetable oil

• Dairy

  • 2 cup Butter
  • 1 tbsp Whole milk

• Liquids

  • 1 cup Water

• Other

  • ½ Cup Heavy Creamy

Found on bakingbeauty.net

Description

Ingredients

• For the Chocolate Cupcakes
• ⅔ Cup Cocoa Powder
• 1 Tsp Baking Soda
• 1 Cup Water, Boiling
• ½ Cup Butter, Melted
• 5 Tablespoons Vegetable Oil
• 1½ Cups White Sugar
• 2 Teaspoons Vanilla Extract
• ½ Teaspoons Salt
• 4 Eggs
• ½ Cup Heavy Creamy
• 1½ Cups All Purpose Flour
• For the Mint Chocolate Chip Buttercream
• 1½ Cups Butter, Softened
• 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

Directions

• 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.
• For the Mint Chocolate Chip Buttercream:
• 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.