Servings: 12 cupcakes
Calories: 250kcal
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup boiling water
- ½ cup chocolate chips
- Fresh leaves mint for garnish
- 4 oz cream cheese softened
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar. Stir until evenly mixed.
- Whisk eggs, buttermilk, oil, vanilla, and peppermint extract in another bowl. Gradually add the dry mix, stirring gently.
- Pour in boiling water last. The batter will be thin but smooth.
- Fold in chocolate chips carefully. Fill each liner about 2/3 full.
- Bake for 18-20 minutes. Check with a toothpick; it should come out clean.
- Let the cupcakes cool completely before frosting.
- Beat cream cheese and powdered sugar until fluffy. Spread generously on cooled cupcakes. Top with fresh mint leaves for a decorative touch.
- For extra flair, drizzle melted chocolate over the frosted cupcakes.
Notes
Chocolate Mint Cupcakes are a delightful mix of rich chocolate and refreshing mint flavors. They create a memorable treat that is perfect for every occasion!
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg
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