Chocolate Cupcakes With Mint Chip Frosting
- Make the cupcakes: Preheat oven to 375°F (190°C). Line a 12-count 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 medium-high 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. In a steady stream with the mixer running on low speed, add the cooled cocoa mixture and then beat until smooth. Avoid over-mixing.
- Divide cupcake batter between muffin liners, filling each about 3/4 full.
- Bake for 16–19 minutes, or until a toothpick inserted in the center comes out mostly clean with no wet crumbs. (A few moist crumbs are OK.) Remove from oven and cool completely before frosting.
- Make the frosting: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 2 minutes. Add 3 cups of confectioners’ sugar, heavy cream, peppermint extract, and food coloring (if using). Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Taste, and add salt if it’s too sweet. I usually add a pinch. You can also add more food coloring if desired, or more peppermint extract if you want a stronger mint flavor. Using a rubber spatula, fold in the chocolate chips by hand.
- Frost cooled cupcakes. I usually pile the frosting on generously using an icing spatula. There may be leftover frosting depending how much you use on each cupcake.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
