The Pioneer Woman Tasty Kitchen
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Mint Chocolate Chip Cupcakes

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Level: Easy

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Description

A delightful mint cupcake topped with a perfectly creamy chocolate buttercream. I’m weird and don’t like mint-chocolate-chip-anything unless it’s green. So feel free to get rid of the green food coloring.

Ingredients

  • FOR THE CUPCAKES:
  • ¾ cups Butter, Softened
  • 1 cup Sugar
  • ½ cups Unsweetened Apple Sauce
  • ½ cups Club Soda
  • 3 whole Eggs
  • Green Food Coloring, Optional
  • ¾ teaspoons Mint Extract
  • 2 cups Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Mini Chocolate Chips
  • FOR THE BUTTERCREAM:
  • ½ cups Butter
  • ½ cups Shortening
  • 1-½ Tablespoon Vanilla Extract
  • ¾ cups Cocoa Powder
  • ½ teaspoons Meringue Powder
  • 4 cups Powdered Sugar
  • 5 Tablespoons Milk

Preparation

1. Preheat the oven to 375 degrees F.
2. For the cupcakes, place butter and sugar in a mixing bowl and mix until combined.
3. Mix in apple sauce and club soda, then mix in the eggs, one at a time. Then mix in the food coloring, and the mint extract. Continue to mix until combined. This mixture will probably be really ugly, but it’s ok! Set aside.
4. In a separate bowl, combine the flour, baking powder, and salt. Pour this mixture into the mixing bowl to combine with the butter mixture.
5. Once fully incorporated, fold in the chocolate chips.
6. Place the batter into cupcake baking papers in a cupcake tin (recipe makes 18 standard sized), and bake for 14-17 minutes, or until a toothpick comes out clean.
7. For the buttercream, combine the butter, shortening, and vanilla in a bowl. Mix in the cocoa powder, meringue powder, and powdered sugar.
8. Once combined, add the milk and mix until desired consistency is reached.
9. Pipe the buttercream on top of cupcakes, sprinkle with more mini chocolate chips if desired, and enjoy!

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