Mint Chocolate Chip Cupcakes

Made this with my best friend – this is my favorite ice cream flavor! Swensen’s mint chocolate chip Sundae will always hold a dear space in my heart and im not exaggerating. Even roadside $1 ice cream sandwiches is no fail mint chocolate. Ser Qi is more of a chocolate fan, but she likes mint chocolate as well.

Sadly, I make mint chocolate less often, as it seems like most of the general population are not huge fans, and describe it as tooth paste even when the flavor is mild. Didn’t stop us from making these though! Enjoy!

Mint Chocolate Chip Cupcakes
Makes 16 cupcakes
Ingredients

Black Magic Chocolate Cake adapted from Hershey’s Kitchen

2 eggs
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 cup buttermilk
1 1/3 cups sugar
1 cup strong black coffee
1 teaspoon baking powder
2 teaspoons baking soda

Mint Chocolate frosting

1 batch American Buttercream
1 tsp Peppermint extract
Chocolate chips

To make chocolate cake

Heat oven to 350°F. Line cupcake pans with cupcake liners.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan

Bake 20-25 minutes until wooden pick inserted in center comes out clean. Cool completely.

To make mint chocolate buttercream

Prepare buttercream and add in peppermint extract to taste. Add in crushed oreos, chopped chocolate curls, chocolate chip to make Mint Chocolate frosting

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