Junior Mint Cupcakes
I was playing the game “never have I ever” with a couple of friends the other night and was intrigued by all the information I learned about others. Here’s a couple of facts that you may not know about me:
- I’ve never had a manicure or pedicure.
- I’ve never broken a bone.
- I’ve never been skiing.
Have you ever done any of those? As for breaking a bone, it’s definitely a boy thing. Most girls haven’t done it and most boys have. What’s something you’ve never done?
These cupcakes come from Domestic Fits
and turned out beautifully. The cupcake rose with ease and the frosting was the perfect consistency for piping. The cupcakes were a little lighter than I’d hoped, but the taste was spot on. I used dark cocoa instead of regular cocoa, which explains the darkish color.
- 2 2/3 cup flour
- 1 1/4 cup unsweetened cocoa powder (I used hershey's special dark cocoa)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 1/4 cup of brewed coffee, cooled
- 1/4 cup vegetable oil
- 2 sticks of unsalted butter
- 2 1/2 cups of sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 sticks of unsalted butter, softened
- 5 cups powdered sugar, sifted
- 1/3 cup milk
- 1/4 tsp natural mint extract
- Preheat the oven to 350. Line 24 muffin tins.
- In your stand mixer, cream together the butter and sugar. Add in the vanilla, eggs, buttermilk, coffee, and vegetable oil. Gradually mix in the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Fill each cupcake liner 2/3 of the way full. Bake for 20-25 minutes, until a toothpick comes out clean.
- In a stand mixer, cream the butter until light and fluffy.
- Mix in the powdered sugar, one cup at a time. Slowly beat in the milk and mint until you get a smooth consistency. You can add more powdered sugar or milk depending on your taste.