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These double chocolate cupcakes with mint frosting are the perfect addition to your holiday baking list! Extra chocolaty cupcakes and cool, creamy, refreshing, minty frosting to top it off.
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.
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