Mint Chocolate Cupcakes

SUSAN PRAUSE GUADALUPE VALLEY EC

CUPCAKES

1 cup flour

⅔ cup cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1¼ cups sugar

½ cup vegetable oil

3 eggs

3 tablespoons sour cream or plain yogurt

2 teaspoons vanilla extract

⅔ cup buttermilk

Frosting

1¼ cups (2½ sticks) unsalted butter

4–5 cups powdered sugar

¼ teaspoon salt

¼ cup heavy cream

1–1½ teaspoons mint extract

Green food coloring (optional)

Mini mint or chocolate chips (optional)

1. CUPCAKES Preheat oven to 350 degrees and line muffin pans with 18–24 paper liners. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

2. In a large bowl, beat together sugar, vegetable oil, eggs, sour cream and vanilla until smooth. Slowly beat in half the flour mixture, then half the buttermilk, completely mixing in before adding the remaining flour mixture and buttermilk. Scrape down sides and beat until smooth.

3. Divide batter among prepared cups. Bake 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

4. FROSTING Beat butter with a stand mixer or hand mixer until fluffy. Turn to low speed and add powdered sugar ½ cup at a time until desired sweetness is reached.

5. Once the sugar is fully incorporated, turn the mixer to high and beat 5–10 seconds. Beat in heavy cream 1 tablespoon at a time until desired consistency. Beat in mint extract a little at a time, tasting until desired flavor is achieved, then add food coloring (if using). Frost cooled cupcakes and decorate with mint or chocolate chips, if desired.

MAKES 18–24 CUPCAKES

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