Mint Chip Cupcakes
Yield: 18- 24 cupcakes
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon peppermint extract
  • ½ cup butter, softened
  • 4 oz cream cheese softened
  • 1 (16-oz.) package powdered sugar
  • ⅓ cup milk
  • ¼ teaspoon peppermint oil
  • green food coloring
  • chocolate shavings (optional)
  1. Preheat oven to 350. Line standard muffin tins with paper liners. Set aside
  2. Sift together cocoa powder, flour, sugar, baking powder, baking soda and salt into a large bowl.
  3. Add eggs, warm water, buttermilk, oil and vanilla and mix until smooth with a wisk or beaters. About 3 minutes. Scrape down the sides of the bowl to assure it is well-mixed.
  4. Divide batter evenly among muffin cups, filling each ⅔ full.
  5. Bake until tops spring back when touched, about 20 minutes. Rotate pans once if needed. Transfer to a wire rack. Cool completely.
  6. For frosting: Cream together butter and cream cheese
  7. Gradually add the powdered sugar alternating it with the extract and milk.
  8. Add food coloring
  9. Spread of pipe frosting on cooled cupcakes and garnish with shaved chocolate. (I bought a pack of this at a baking store, but it can easily be made by shaving a chocolate bar with a veggie peeler!)
Recipe by The Baker Chick at