Mint Chocolate Cupcakes w/ Mint Buttercream Frosting

By sankey007

Ingredients

• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3/4 cup cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2/3 cup butter, softened
• 1 (16 oz.) container sour cream
• 2 eggs
• 1 teaspoon peppermint extract
• Frosting
• 1/2 C. Vegetable shortening
• 1/2 C. of butter, softened
• 1 teaspoon of peppermint extract
• 4 C. of sifted confectioners’ sugar
• milk
• green food coloring

Preparation

Step 1

Preheat the oven to 350 degrees. Fill your muffin pans with baking cups. In a large mixing bowl cream together the sugar and butter. Add in the sour cream. Then add the eggs and peppermint extract. In a separate bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt. Dump the dry mixture into the wet mixture and mix until all combined. Pour this batter into your baking cups, filling them 3/4ths full and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool and Frost!
Makes about 22 Cupcakes

Mint Buttercream Frosting
In you mixing bowl cream together, Vegetable shortening with the softened butter. When well mixed add the peppermint extract. Then, gradually add powdered sugar (one cup at a time) while beating well on medium speed. When all of your sugar has been mixed in, your frosting will seem to be pretty dry. Then add 1 Tablespoon of milk and as much green food coloring as you desire, Beat at medium speed until your frosting is light, fluffy, and a nice, minty green color. Add more more milk if needed, 1 Tablespoon at a time.