1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
a pinch of salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
1 1/2 cups chocolate chips (optional)
Preheat oven to 350 F. Line standard muffin tins with paper liners.
In a mixing bowl whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla and water. Beat on low speed until smooth and combined. Add chocolate chips if desired, I love them with the mint frosting! Divide batter evenly among lined cups, filling each about two-thirds full. Bake about 15 minutes or until center is set. Cool completely.
1/2 cup butter, softened
1 1/2 cups vegetable shortening
2 tablespoons milk
2 lbs confectioners sugar
1 1/2 teaspoons peppermint
Green frosting coloring (optional)
Cream together butter and shortening on medium speed. Add milk. Slowly beat in powdered sugar until combine. Add peppermint, if using peppermint flavoring you may need to add more than if you are using pure peppermint. Add green food coloring, if desired. Using a decorators bag, pipe frosting onto cupcakes. Garnish with shaved chocolate or Andie’s mint candy.
Photos by Sweet Little Details