With spongy peppermint-laced cupcakes topped with homemade buttercream, these mint chocolate cupcakes are a sweetly refreshing addition to any celebration.
Mint Chocolate Cupcakes ‣ 2 cup all-purpose flour ‣ 1/3 cup unsweetened cocoa powder ‣ 1/2 teaspoon baking powder ‣ 3/4 cup salted butter, partially melted ‣ 3/4 cup granulated sugar ‣ 2 large egg ‣ 1/2 cup milk ‣ 1 teaspoon peppermint extract Buttercream Frosting ‣ 1/2 cup salted butter, softened ‣ 3 cup powdered sugar ‣ green food coloring ‣ 1 tablespoon milk, or up to 2 tablespoons ‣ mint leaves, for garnish (optional)
Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar until nice and fluffy.
Drop the mixer speed and blend in the eggs, milk, and peppermint extract.
Finish the batter by blending in the flour, cocoa powder, and baking powder until they appear incorporated.
Pour the batter into a muffin tin lined with cupcake liners, filling each cavity all the way full.
While the cupcakes bake and cool, prepare the frosting by whipping together the butter, powdered sugar, green food coloring, and milk until thick and fluffy.