Fluffy and Moist Mint Chocolate Cupcakes
These Fluffy and Moist Mint Chocolate Cupcakes are made with a rich chocolate cupcake and are frosted with a cool mint buttercream frosting. They have a wonderful balance of flavor and are perfect to make for when you are craving something chocolatey and minty!
Ingredients
- 1 cup sugar, (200g)
- 1 cup all purpose flour, (120g)
- ½ cup unsweetened cocoa powder, (42g)
- ½ tsp baking soda, (3g)
- ½ tsp Baking powder, (2g)
- ½ tsp kosher salt, (3.5g)
- 2 egg, s (100g)
- ½ cup yogurt, or sour cream (114g)
- ⅓ cup warm water
- 2 tbsp vegetable oil, (24g)
- 1 tsp vanilla extract, (5g)
- 1/4 tsp peppermint extract, optional
Instructions
- Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
- Add in the 2 eggs, ½ cup yogurt, and ⅓ cup water and whisk until a smooth batter forms.
- Add in the 2 tbsp vegetable oil, 1 tsp vanilla extract, and 1/4 tsp peppermint extract if using, and mix again.
- Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl. The batter will be thin.
- Fill each liner ⅔ of the way full with batter.
- Bake for 18 mins. Cool completely.
- Frost with Mint Buttercream frosting!
Notes
The peppermint extract is optional but it gives a nice flavor, remember that a little goes a long way!
Frost the cupcakes with this mint buttercream frosting.
Serving: 1cupcake, Calories: 148kcal, Carbohydrates: 27g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 29mg, Sodium: 177mg, Potassium: 93mg, Fiber: 2g, Sugar: 17g, Vitamin A: 50IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg
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