DOUBLE CHOCOLATE MINT CUPCAKES

Double Chocolate Mint Cupcakes image

Provided by Giada De Laurentiis

Categories dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 14

Previous Next

1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 1/4 teaspoons peppermint extract
2 large eggs, at room temperature
1/2 cup semisweet chocolate chips
One 16-ounce can white frosting
20 starlight mints or mini candy canes, broken into small pieces
Red sprinkles, optional

Steps:

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.