As I was preparing to write this post, I realized the only photo you’ve ever seen of my “little” brother Chris is this one from when he was about 4. So here’s a more recent one – from his graduation from the Pre-Pharmacy program at UConn earlier this year!
Not so “little” anymore, right?!
Anyway, Chris loves Mint Chocolate Chip ice cream, but his birthday (October 26) tends to be a little on the chilly side. So I made him Mint Chocolate Cupcakes to celebrate his 23rd.
Chocolate Cupcakes with Mint Buttercream Frosting – makes 12 regular cupcakes or about 60 minis.
For the cupcakes, I used the same recipe I did for my Chocolate Dirt Cupcakes because it’s perfect and the cupcakes come out so most!
- ⅓ cup cocoa powder
- ¼ cup finely chopped bittersweet chocolate (I used dark chocolate melting wafers)
- ¾ cup black tea or coffee, hot
- 1 cup flour
- ¾ cup sugar
- ½ tsp baking soda
- ½ tsp salt
- 3 eggs
- ⅓ cup vegetable oil
- ½ tbs vinegar
- 1 tsp vanilla extract
And the frosting is my standard buttercream with peppermint essential oil and green food coloring mixed in:
- 1 stick butter, softened
- 2 cups confectioner’s sugar
- 2 tbs milk
- 1 tsp vanilla extract
- ⅛ tsp peppermint essential oil – make sure it’s food grade! Most peppermint essential oil should be, but definitely check. If you don’t have peppermint EO handy, you can use a flavoring or extract, but you may need to use more
- 6 drops green food coloring (I used neon green)
1. Preheat the oven to 350° and line your cupcake tin with paper or silicone cupcake liners.
2. Add the cocoa powder and chopped chocolate into a medium bowl and pour the hot coffee or tea over it. Whisk together until the chocolate has melted and your mixture is smooth. Refrigerate for 20 minutes.
(Here’s a reference photo for how small the chocolate should be chopped.)
3. In another medium bowl, mix together the flour, sugar, baking soda, and salt and set aside.
4. Once your chocolate mixture has cooled, mix in the eggs, oil, vinegar, and vanilla extract.
5. Add the flour mixture to the chocolate mixture in two parts, scraping down the sides of the bowl and whisking until smooth each time.
6. Fill each cupcake liner about ¾ of the way, then bake for 16-20 minutes. While they’re cooking, make your pudding.
7. Cool the cupcakes on a wire rack or in their tin for about an hour.
1. Cream butter with the paddle attachment on your stand mixer (or use a hand mixer) in a medium bowl, making sure to scrape the sides of the bowl a few times to get any devious clumps of butter.
2. Pour in one cup of confectioner’s sugar and mix well — again, scraping the sides of the bowl for clumps. Then, repeat with the other cup of confectioner’s sugar.
3. Mix in your vanilla extract, peppermint essential oil, and green food coloring.
4. Mix in your milk, one tablespoon at a time.
5. Add more confectioner’s sugar if necessary.
6. Frost your cupcakes and enjoy!