One Bowl Chocolate Cupcakes with Mint Chocolate Chip Frosting

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Looks can be deceiving! These chocolate cupcakes look like they are topped with mint chocolate chip ice cream!

Yield: 18 cupcakes (1 ½ dozen)

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

1 cup unsalted butter (226 g) softened, room temp
2 ½ cup confectioners' sugar (285 g), unsifted
¼ teaspoon kosher salt
1 teaspoon mint extract
green food gel color (I used 4 drops of Electric Green and 1 drop of Forest Green)
¾ cup chopped dark chocolate

Preheat oven to 350°F. Line muffin tin with cupcake wrappers. Set aside.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add buttermilk, water, eggs, oil, and vanilla to bowl. Using a spatula, stir to combine until all dry ingredients are moistened. Mix until thoroughly combined.
Fill prepared muffin ⅔ full with batter. Bake for 20-22 minutes, rotating pan midway through baking. Bake until toothpick inserted in center of cupcake comes out clean. Let cupcakes cool on wire rack until room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sifted powdered sugar half a cup at time while machine is running on low. Add sea salt and mint extract. If a stronger mint flavor is desired, continue to add mint extract 1/4 tsp at a time until desired flavor is achieved.
Add green food gel color until desired color is achieved. Fold in chopped chocolate chips. If frosting is too thick, add milk or heavy cream ½ Tbsp at a time.
Use an ice cream scoop to portion frosting onto cooled cupcakes.

Pure mint extract is a combination of spearmint and peppermint.
Alternatively, you may use peppermint oil. It is much more concentrated than extract. As such, only use half the amount listed in the recipe.
For best results, use food gel paste coloring for the frosting. Standard liquid food coloring will make the frosting loose.