Chocolate Cupcakes With Mint Chip Frosting

Enjoy rich chocolate cupcakes with ultracreamy and thick mint chocolate chip buttercream on top. No piping tips required instead generously swipe the frosting on top with a knife or icing spatula. You can use unsweetened natural or Dutchprocess cocoa powder in the cupcakes.
Ingredients
Chocolate Cupcakes
1 cup 240ml water
12 cup 41g unsweetened natural or Dutchprocess cocoa powder
1 and 13 cups 166g allpurpose flour spooned leveled
2 teaspoons baking powder
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature

1 cup 200g granulated sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
Mint Chocolate Chip Frosting
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
34 cups 360480g confectioners sugar
2 Tablespoons 30ml heavy cream at room temperature
14 teaspoon peppermint extract or more see recipe instructions
2 drops green gel food coloring optional
salt to taste
23 cup 120g mini chocolate chips
Instructions
Make the cupcakes Preheat oven to 375F 190C. Line a 12count muffin pan with cupcake liners. This recipe makes about 14 cupcakes so line another pan with 2 muffin liners. Or wait to do so until the first pan of cupcakes has finished baking and cooling.
Boil the water in a small saucepan. Place the cocoa powder in a medium heatproof bowl and pour the boiling water on top. Whisk until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
Whisk the flour baking powder and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter and sugar together on mediumhigh speed until light and creamy about 2 minutes. Add the eggs one at a time beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until just combined.