also posted on The Sweet Spot blog
Friday was a busy day spent on a special cake order, so I didn't have a chance to blog! Getting caught up today.
I love chocolate mint. Such a wonderful marriage of flavors. Cool mint and chocolatey chocolate. Yum.
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 cup buttermilk
3 Tbsp. vegetable oil
1 tsp. pure peppermint extract
3/4 cup warm water.
1. Preheat oven to 350 degrees F. Line muffin tins w/ paper liners. With electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, extract and water. Beat on low speed until smooth and combined, scraping down sides of bowl as needed.
2. Divide batter evenly among lined cups, filling each about 2/3 full. Bake about 20 minutes. Transfer tins to wire racks to cool 1o minutes; turn out cupcakes onto racks to cool completely. can be stored overnight at room temperature or frozen up to 2 months.
3. Frost with Martha's Mint Buttercream. My note: Or frost with a Chocolate Mint Buttercream. Frosted cupcakes can be stored up to 1 day at room temperature or 3 days in the refrigerator.
Recipe from Martha Stewart's Cupcakes, which I just bought over the summer and have enjoyed perusing. Image from www.marthastewart.com.