Description
These mint chocolate cupcakes feature moist chocolate cake topped with smooth mint frosting and chocolate cookie pieces for a bakery style treat.
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon peppermint flavor
- Green food coloring
- Chocolate mint cookies finely chopped
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin pan with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, vegetable oil, and vinegar. Mix until smooth and fully combined.
- Divide the batter evenly among the cupcake liners, filling each about two thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Beat the butter until smooth and creamy. Gradually add powdered sugar and mix well.
- Add milk, peppermint flavor, and a few drops of green food coloring. Beat until light and fluffy.
- Frost the cooled cupcakes and sprinkle with chopped chocolate mint cookies.
Notes
- Store cupcakes covered at room temperature for up to 1 day or refrigerate for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American