MINT CHOCOLATE CHIP CUPCAKES
3 cups of Bob's Red Mill 1-1 Baking Flour
2 cups of granulated sugar
2/3 of a cup of cocoa powder
2 teaspoons of baking soda
1/2 teaspoon of salt
1 cup of cold coffee
1 cup of water
1 cup of canola oil
2 teaspoons of vanilla
2 tablespoons of cider vinegar
Ingredients (Mint Buttercream)
1 cup of room temperature butter
6 cups of icing sugar
1/2 cup of mint leaves
1/4 cup of milk
1/2 teaspoon of peppermint extract
5 drops of green food coloring
Preheat the oven to 350°F and grease or line two cupcake pans and set aside.
In the bowl of a stand mixer fitted with a paddle attachment mix all the dry ingredients
Then add the coffee, oil, vinegar, and vanilla and beat for 2 minutes on medium speed.
Pour batter into cupcake pans. Bake for 22 minutes or until a tester comes out clean.
Let the cupcakes cool in the pans on the rack for 20 minutes. Remove the cupcakes from the pans onto the rack and cool completely before frosting.
*This recipe makes 24 cupcakes*
Instructions (Mint Buttercream)
In a measuring cup blend milk and mint leaves until combined and blended.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and milk/mint until smooth.
Add icing sugar 1 cup at a time until thick and creamy.
Now add peppermint extract and food coloring until the frosting is ready to use!