Mint Chocolate Chip Cupcakes
- 1 c all-purpose flour
⅔ c cocoa powder
- ½ t baking soda
- 1 t baking powder
- ¼ t salt
- ½ c vegetable oil
- 1¼ c sugar, granulated
3 large eggs, room temperature
- 2 t vanilla extract
- 3 T yogurt, plain
⅔ c buttermilk, room temperature
- 1¼ c butter, unsalted, soft
- 4-5 c powdered sugar, sifted
- ¼ t salt, to taste
- ¼ c heavy cream
- ½ to 2 t mint extract
- Green food coloring
Mini chocolate chips (for decorating)
For Mint Buttercream
- Preheat oven to 350°F. Whisk together flour, cocoa powder, baking soda,baking powder, and salt in a large bowl.
In a separate large bowl, beat together oil, sugar, eggs, vanilla and sour cream using a stand mixer or handheld electric mixer. Mix until combined and no sugar lumps are present.
With the mixer on low, add in about half of flour mixture, followed by half of the buttermilk, and mix until combined. Turn off mixer and scrape down the sides of bowl, as needed. Repeat with the second half of flour mixture and buttermilk and blend until smooth.
Spoon the batter into Silicone Cupcake Liners. Bake for 12-15 min. When done, toothpick inserted in center of cupcake will come out clean. Remove Liners and transfer to rack. Allow to cool before frosting.
Using a stand or handheld electric mixer, beat butter on medium speed until fluffy. Turn down the mixer to low. Add ½-1c powdered sugar at a time. After first amount is almost combined, turn mixer up to high and beat for 5-10 seconds. Repeat until all powdered sugar is used up.
Once almost all of the sugar has been added, beat in the heavy cream 1T at a time until the desired consistency is reached. Add in mint extract about ½ t at a time, along with the green food coloring until the desired until both the desired color and flavor is reached.
Frost the cupcakes using a piping bag. Or, with the flat-edge of a knife, spread frosting onto cake. Sprinkle with mini chocolate chips (for decoration).