St.Patrick's Day Chocolate Mint Cupcakes

This was my first time making chocolate mint cupcakes.They turned out so yummy! I used my cupcake recipe and just added cocoa powder and 1/3 cup more milk.The frosting is my Butter Cream recipe with mint extract added.

Chocolate Cupcakes

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 tsp baking powder
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1/2 cup shortening
1 1/3 cup milk
1 tsp vanilla
2 large eggs

Preheat oven to 350 degrees.Line cupcake pans with paper liners.

Combine flour,sugar,baking powder,cocoa powder,and salt in a large mixing bowl.

Add shortening,milk,and vanilla.Beat for 1 minute on medium speed.Scrape side of bowl with spatula.

Add eggs to mixture.Beat for 1 minute on medium speed.Scrape bowl again.Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on a wire rack to cool completely.


Mint Butter Cream Frosting

4 cups powdered sugar
1/2 cup butter,softened
1/2 cup shortening
2-3 tbsp milk
2 tsp mint extract
Green food coloring

In a large bowl,beat powdered sugar,butter and shortening with an electric mixer on low speed until blended.Beat in milk and mint extract on medium speed until smooth.Stir in milk until spreadable.Add food coloring until you reach your desired color.

Makes about 3 cups of frosting.

I made a light shade of green,frosted the cupcakes,then added more food coloring to the remainder of the frosting for a more darker green.Then I put the frosting in a small Ziploc bag with a small corner snipped off to pipe the shamrocks onto the cupcakes.You could also use Andes candy to top the cupcakes if you aren't doing a St.Patrick's Day theme.