Chocolate Cupcakes with Mint Frosting

For the cupcakes:
Preheat oven to 350ºF.

Sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Using a stand mixer, whisk together sugar and oil for 2 minutes. Slowly add in eggs and vanilla.

Pour in ½ of the sifted dry ingredient mixture and then the buttermilk. Stir in the rest of the dry ingredients until just combined.

Pour into a lined cupcake pan about ¾ full. Bake for 15–20 minutes or until a toothpick inserted into the cupcake comes out almost clean. A few crumbs are fine, you don’t want to over-bake these. You also don’t want to under-bake or they will cave in. Let them cool in the pan for a couple of minutes and then transfer them to a wire rack to completely cool!

For the frosting:
Using a stand mixer, cream butter for 2 minutes. Slowly add in powdered sugar, heavy cream, mint extract and salt. Beat until fluffy!

Frost your cupcakes once they’ve completely cooled. Store these in an airtight container at room temperature.