Mint Chocolate Cupcakes

My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 488 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• ½ cup shortening
• 1 teaspoon vanilla extract
• 1 cup white sugar
• ¼ teaspoon salt
• 2 tablespoons white sugar
• ½ cup unsweetened cocoa powder
• ¼ teaspoon baking powder
• 1 cup boiling water
• 1 ⅓ cups all-purpose flour
• ½ cup butter, at room temperature
• 2 tablespoons crushed peppermint candies
• 3 tablespoons milk, divided
• 1 ¼ teaspoons peppermint extract
• 3 cups confectioners' sugar, divided
• 3 drops green food coloring paste, or as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

Scoop batter into the muffin tin.

Step 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.

Step 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.

Step 8

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