Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting
Soft and fluffy, deliciously chocolatey cupcakes covered with a sweet and creamy mint buttercream.
Ready in: 50minutes
2 1/2Tbspvegetable or canola oil
3/4cup + 2 Tbspgranulated sugar
1large egg yolk
3/4cup + 2 Tbspall-purpose flour
Mint Chocolate Chip Frosting*
3/4cupunsalted butter, partially softened**
1tspmint extract(don't use peppermint!)
2 1/4cupspowdered sugar
Green food coloring(I used 10 drops, optional)
1/2cup (85g)semi-sweet or bittersweet chocolate, finely chopped
Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds.
Stir in egg and egg yolk, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
Divide batter among 12 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool.
Cool completely then frost with Fluffy Mint Chocolate Chip Buttercream Frosting. Store in an airtight container.
FOR THE FROSTING: In the bowl of an electric stand mixer, using the paddle attachment whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl.
Blend in mint extract and vanilla extract. Add in powdered sugar and heavy cream and mix on low speed until combined.
Blend in food coloring then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Fold in chopped chocolate just before spreading frosting over cupcakes.
*If you would like the tons of frosting like that pictured make 1 1/2 of the frosting recipe.**Be careful not to melt the butter if softening in the microwave. I like to let mine either rest on the counter and come close to room temp or in a rush, place it in the microwave, unwrapped and resting in a small bowl and heat in 4 second intervals rotating between intervals until it's somewhat soft.