There is nothing like refreshing mint in the summer heat, so it inspired me to make these cupcakes.
Growing up, mint chocolate was my father and I's favorite. Again, I think it was because of the cooling factor providing a slight relief to the scorching Florida heat.I started this recipe off with a chocolate based cupcake with a tsp of peppermint extract because I could not find pure mint extract anywhere along with some semi sweet chocolate morsels.. I then made my basic buttercream frosting also adding in a tsp of peppermint extract and 1 drop of green food coloring.I then topped them with some chocolate chip morsels.. The end result.. Pure minty amazingness...I hope you enjoy them!
Cupcake Recipe:
1.5 cups of Self Rising Flour
4 tbsp cocoa powder
1 tsp baking powder
1 cup superfine sugar
1 cup ( 2 sticks ) sweet butter, softened
4 eggs
1 tsp peppermint extract
.5 cup semisweet chocolate chips
Frosting:
1/3 cup ( 2/3 stick ) sweet butter softened
2 cups confectioner's sugar sifted
1 tsp mint extract
1 drop green food coloring
1/2 cup semisweet chocolate chips
1 tbsp of milk
Preheat oven to 325F. Place 18 paper baking cups into muffin pans. In a medium bowl, sift together the flour, cocoa, and baking powder. Set aside. Beat the sugar & butter together in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract & chocolate chips. Spoon 1/4 cup of mixture into the cups. Bake for 20 minutes. Remove the pans from the oven & cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make frosting, beat the butter and confectioners sugar in a small bowl until smooth and creamy. Stir in the mint extract, food coloring and milk. Frost the cupcakes and decorate with chocolate chips.
