Chocolate Cupcakes With Mint Chip Frosting

Enjoy rich chocolate cupcakes with ultra-creamy 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 Dutch-process cocoa powder in the cupcakes.

Ingredients

Chocolate Cupcakes

• 1 cup (240ml) water
• 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
• 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 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
• 3–4 cups (360–480g) confectioners’ sugar
• 2 Tablespoons (30ml) heavy cream, at room temperature*
• 1/4 teaspoon peppermint extract (or more; see recipe instructions)
• 2 drops green gel food coloring (optional)
• salt, to taste
• 2/3 cup (120g) mini chocolate chips

Instructions