Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2.5g) salt
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) peppermint extract
  • 1/2 cup (120ml) buttermilk
  • 1 large egg
  • 1/2 cup (90g) mini chocolate chips (optional)
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2-3 tbsp (30-45ml) heavy cream
  • 1 tsp (5ml) peppermint extract for frosting
  • Green food coloring (optional)
  • Mini chocolate chips or chocolate shavings for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder.
  3. In another bowl, whisk together oil, vanilla, peppermint extract, buttermilk, and the egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Optionally fold in the mini chocolate chips.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and cream, mixing until fluffy. Incorporate peppermint extract and food coloring if desired.
  9. Once the cupcakes are completely cool, frost with the mint frosting using a piping bag or knife.
  10. Top with mini chocolate chips or chocolate shavings as desired.