Desserts

Mint Chocolate Chip cupcakes

7

If you LOVE mint chocolate chip ice cream these are for you. Very yummy!

12
Cupcakes
1 cup water
1/2 cup unsweetened cocoa powder
1 and 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting
1 cup (2 sticks) unsalted butter, softened to room temperature
3 cups powdered (confectioners') sugar
1 Tablespoons milk
1/2 teaspoon peppermint extract
5 drops green food dye
1/2 cup mini chocolate chips
Preheat oven to 375F degrees. Line muffin pan with cupcake liners. Boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature. Whisk the flour, baking powder, and salt in a medium sized bowl. Set aside. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time. Add the vanilla extract. Add the flour mixture 1/4C at a time (slowly). Add the cooled cocoa mixture and stir until smooth. Fill each liner 2/3 of the way full with batter. Bake for 15-18 minutes Frosting: Beat softened butter until smooth and creamy. Add powdered sugar, milk, peppermint extract, and food coloring. Once all is blended, stir in the chocolate chips by hand. Frost cooled cupcakes.
Nutritions

Calories
924

Sodium
105mg
4% DV

Fat
42g
65% DV

Protein
5g
10% DV

Carbs
140g
47% DV

Fiber
3g
15% DV