Mint Chocolate Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
4. 4
   Add eggs, buttermilk, oil, extract, and the water; beat on low speed until smooth and combined, scraping down sides of bowl as needed.
5. 5
   Divide batter evenly among lined cups, filling each about two-thirds full.
6. 6
   Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
7. 7
   Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks to cool completely.
8. 8
   Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
9. 9
   To finish, fill a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A) with buttercream and pipe small mounds onto cupcakes; flatten top slightly with an offset spatula.
10. 10
    Cupcakes can be stored up to 1 day at room temperature or 3 days in the refrigerator.
11. 11
    Bring to room temperature and garnish with chocolate mint leaves before serving.