Ingredients
Yield: 14 cupcakes
Chocolate Cupcakes:
1 cup (240ml) water
1/2 cup (64g) unsweetened cocoa powder
1 and 1/3 cups (167g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Mint Chocolate Chip Frosting:
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
3-4 cups (360-480g) powdered (confectioners') sugar
2 Tablespoons (30ml) heavy cream*
1/4 teaspoon peppermint extract (or more, see recipe instructions)
2 drops green food dye
pinch of salt, as needed
2/3 cup (120g) mini chocolate chips
Preparation
