Mint Chocolate Cupcakes

Name: Mint Chocolate Cupcakes
Ingredients: Cupcakes:; 1 cup boiling water; 1/2 cup unsweetened cocoa powder; 1 1/3 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, at room temperature; 1 cup white sugar; 2 tablespoons white sugar; 2 eggs; 1 teaspoon vanilla extract; 2 tablespoons crushed peppermint candies; Mint Buttercream:; 1/2 cup shortening; 1/2 cup butter, at room temperature; 1 1/4 teaspoons peppermint extract; 3 cups confectioners' sugar, divided; 3 tablespoons milk, divided; 3 drops green food coloring paste, or as needed

20 ingredients

8 steps

Ingredients

Cupcakes:
1 cup boiling water
1/2 cup unsweetened cocoa powder
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup white sugar
2 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons crushed peppermint candies
Mint Buttercream:
1/2 cup shortening
1/2 cup butter, at room temperature
1 1/4 teaspoons peppermint extract
3 cups confectioners' sugar, divided
3 tablespoons milk, divided
3 drops green food coloring paste, or as needed

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
2

Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
3

Sift flour, baking soda, baking powder, and salt together in a bowl.
4

Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
5

Scoop batter into the muffin tin.
6

Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
7

Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
8

Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.