Mint Chocolate Cupcakes
Mint Chocolate Cupcakes super tasty cupcakes, where the cupcake is infused with fresh mint. Then they're topped with a rich chocolate buttercream frosting.
Servings: 24 cupcakes
Calories:
Ingredients
For the Cupcake:
- 1 cup hot brewed coffee
- 8-10 large mint leaves
- 2 eggs
- 1 cup buttermilk
- ½ cup unsweetened applesauce
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¼ teaspoon mint extract
- 2 cups all purpose flour
- 1 ½ cup sugar
- ¾ cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Frosting:
- 3 sticks unsalted butter at room temperature
- 2 tablespoon cocoa powder
- 3-4 cups powdered sugar
- 2-3 tablespoon milk or cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- additional mint leaves for topping
Instructions
- Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
- Muddle the mint in a small bowl, then add to the freshly brewed coffee. Let steep for 15 minutes.
- In a medium bowl, whisk together the eggs, buttermilk, applesauce, canola oil and vanilla.
- In a large bowl, sift the flour and cocoa powder. Add in the sugar, baking powder, baking soda and salt.
- After the 15 minutes of steeping, strain the coffee into the buttermilk mixture, discarding the mint leaves.
- Pour the buttermilk mixture into the flour mixture and mix until combined.
- Divide the batter into the cupcake pans, filling each ¾ of the way full.
- Bake for 20 minutes.
- Cool on a wire rack.
- While the cupcakes are cooling, prepare the frosting by combining the butter and cocoa powder in the bowl of a stand mixer. Beat on medium speed for 3 minutes.
- Add in the powdered sugar, 1 cup at a time, then add in the milk, vanilla and salt.
- Transfer the frosting to a piping bag and pipe frosting on top of cooled cupcakes. Decorate cupcakes with additional fresh mint leaves if desired.