Chocolate Cupcakes with Mint Chocolate Chip Frosting

Ingredients:

Chocolate Cupcakes:

• 1 cup (240ml) water
• 1/2 cup (42g) unsweetened cocoa powder
• 1 and 1/3 cups (167g) all-purpose flour (measured correctly)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting:

• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 3-4 cups (360-480g) powdered (confectioners') sugar
• 2 Tablespoons (30ml) heavy cream*
• 1/4 teaspoon peppermint extract (or more, see recipe instructions)
• 2 drops green food dye pinch of salt, as needed
• 2/3 cup (120g) mini chocolate chips

*Notes:

• Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.
• You my make these cupcakes into a 9-inch cake, filling the pan halfway full, and then using any extra batter for cupcakes. I am unsure of the exact baking time for this cake - it will be done when a toothpick inserted in the center comes out clean.

Read more on: Chocolate Cupcakes with Mint Chocolate Chip Frosting @ sallysbakingaddiction.com

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