Name: Mint Chocolate Cupcakes
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 24 thin chocolate mint cookies divided; 1 cup flour; 1 cup sugar; 6 tablespoons cocoa powder sifted; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/4 cup vegetable oil; 1/2 cup buttermilk; 1 egg; 1 teaspoon vanilla; 1/2 cup hot coffee; 1 cup salted butter room temperature; 3 1/2 cups powdered sugar; 2 tablespoons milk; 1/4 teaspoon peppermint extract; 2 drops green food coloring; Additional cookies for garnish if desired

Ingredients

Scale

24 thin chocolate mint cookies divided
1 cup flour
1 cup sugar
6 tablespoons cocoa powder sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1/2 cup hot coffee
1 cup salted butter room temperature
3 1/2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 drops green food coloring
Additional cookies for garnish if desired

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Instructions

Preheat the oven to 350°F and prepare a cupcake tin with liners.
Place one cookie at the bottom of each of the 16 cupcake liners.
In a bag, crush the remaining cookies into pea-sized crumbs and set aside.
In a mixing bowl, combine flour, sugar, cocoa powder, salt, baking powder, and baking soda. Stir until combined.
In another bowl, whisk together the vegetable oil, buttermilk, egg, and vanilla. Gradually add the hot coffee into the mixture.
Pour the wet ingredients into the dry ingredients; stir until combined, then mix on high for two minutes, scraping the sides halfway through. Stir in the cookie crumbs.
Fill the cupcake liners about 2/3 full and bake for 14-17 minutes, or until a toothpick inserted comes out clean—few crumbs are fine but not gooey.
Allow cooling in the pan for a few minutes before transferring to a wire cooling rack until completely cooled.
In a stand mixer, beat the softened salted butter for one minute until light and fluffy. Then add powdered sugar, milk, peppermint extract, and food coloring. Beat on high for two minutes.
If the frosting is too thin, add powdered sugar gradually; if too thick, add milk gradually. Adjust mint extract and coloring for flavor and color as desired.
Frost the cooled cupcakes using a knife or piping bag and garnish with additional cookies.

Notes

Make sure your butter is at room temperature for a smooth frosting.
These cupcakes can be stored in an airtight container for up to three days for best freshness.
Feel free to adjust the amount of peppermint extract to suit your taste.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.