I just made chocolate cupcakes, I know. But they went over so well, I thought I’d make them again. Plus, I had this recipe waiting on my list, calling my name. Also, we spent another evening with my parents, a fire, cocktails and puppies. Yep. You heard right. Puppies! Their dog, Molly, had puppies on Memorial Day, so they were almost two weeks old when we saw them on Friday. They’re tri-color pure bread English springer spaniels; gorgeous dogs!
I saw this recipe on Eva Bakes and saved it right away. I’m not a mint lover, but I do like it. And you know I love me some chocolate, so I was ready to get down on these cupcakes. Eva said the cupcake part was a little drier than she had hoped, so I decided to go with a base I’d used before and absolutely loved. But the frosting is definitely from her site.
The frosting was perfect! My only gripe is that I couldn’t pipe it on because the chocolate chips clogged up the tip. Oh well, they’re not beautiful, but they are certainly delicious!
Chocolate Cupcakes with Mint Chocolate Chip Frosting
Source: Adapted from Eva Bakes
Servings: Makes about 20 cupcakes
For the cupcakes:
1 cup plus 2 tbsp all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1/4 cup water
1 1/2 sticks unsalted butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
For the frosting:
2 sticks unsalted butter, room temperature
3-4 cups powdered sugar
2 tbsp heavy cream
1/4 tsp peppermint extract
2-3 drops green food coloring
2/3 cups mini chocolate chips
1. Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda and salt. Combine buttermilk and water in a measuring cup. In the bowl of a stand mixer, beat butter with both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla. With the mixer on low-speed, beat in flour mixture in 3 additions, altering with the buttermilk.
3. Spoon batter into paper liners, filling them 3/4 full. Bake for about 20 minutes, until a tester inserted into the center of a cupcake comes out clean Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
3. To make frosting, beat butter on medium speed in the bowl of a stand mixer for 30-60 seconds, until smooth and creamy. Reduce mixer speed to low and add 3 cups powdered sugar, heavy cream, peppermint extract and food coloring. Once the sugar is combined, turn the mixer to high and beat for 3 minutes. Adjust to desired taste and consistency. If its runny, add powdered sugar. If its thick, add more cream. If it’s too sweet, add a pinch of salt. Mix in chocolate chips by hand and frost cooled cupcakes.