Description
These mint chocolate cupcakes combine rich flavors and simple ingredients, perfect for a delightful treat at any occasion. Enjoy the creamy frosting and a hint of peppermint!
Ingredients
Scale
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk greek yogurt, at room temperature
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder (or more cocoa powder)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/3 cups buttermilk, at room temperature
- 1 package andes candies, for garnish
- 1 stick butter, softened
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 – 1 tsp green gel dye
- 4 1/2-5 cups powdered sugar
- 1/4-1/3 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F and line two 12-cup muffin tins with parchment liners.
- In a large bowl, mix the vegetable oil, brown sugar, and sugar for 2-3 minutes until combined. Gradually add the eggs, one at a time, then incorporate the vanilla and yogurt. Slowly mix in the flour, cocoa powders, baking powder, baking soda, and salt. Drizzle in the buttermilk while mixing until just combined; avoid overmixing.
- Fill each cupcake liner 2/3 full with the batter, yielding about 22-24 cupcakes. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, blend butter, vanilla, and peppermint extracts until well combined. Gradually add 4 1/2 cups of powdered sugar and 1/4 cup cream, mixing on high for 2-3 minutes until light and fluffy. Adjust the consistency with more cream if needed and add dye for color as desired, one drop at a time.
- Frost each cupcake with the buttercream and top with an Andes candy.
Notes
Ensure butter and yogurt are at room temperature for better mixing.
Add peppermint extract sparingly, as it has a strong flavor.
Cupcakes may be frozen for later enjoyment. Just thaw before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg