One Bowl Chocolate Cupcakes with Mint Chocolate Chip Frosting
Looks can be deceiving! These chocolate cupcakes look like they are topped with mint chocolate chip ice cream! Yield: 18 cupcakes (1 ½ dozen)
Servings: 18
Calories: 331kcal
Ingredients
Chocolate Cupcakes:
- 1 ½ cup all-purpose flour (195 g)
- ½ cup unsweetened cocoa powder (45 g)
- 1 ¼ cup granulated sugar (250 g)
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup buttermilk room temp
- ¾ cup warm water
- 2 large eggs room temp
- 3 Tbsp vegetable oil
- 1 teaspoon pure vanilla extract
Frosting:
- 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
Instructions
Cupcakes:
- 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.
Frosting:
- 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.
Notes
- 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.
Nutrition
Calories: 331kcal, Carbohydrates: 44g, Protein: 3g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 299mg, Potassium: 125mg, Fiber: 2g, Sugar: 33g, Vitamin A: 365IU, Calcium: 41mg, Iron: 2mg