Chocolate Mint Cupcakes Without Buttermilk
Chocolate Mint Cupcakes without buttermilk are exquisite cupcakes that are easy and fast to make. Enjoy this delicious treat packed with rich chocolatey and mint flavors. Their beautiful color contrast makes them stand out and win at any coffee snack table.
Servings: 14 Cupcakes
Calories: 329kcal
Ingredients
- ¼ cup Unsweetened Cocoa
- 1 ⅓ cup All-purpose flour
- 2 tsp. Baking Powder
- ¼ tsp. Salt
- 2 large Eggs
- 2 tsp. vanilla extract
- 1 cup Sugar
- ½ cup Unsalted butter
Mint chocolate chip Frosting
- 1 cup Unsalted butter
- 4 cups Icing sugar
- ¼ tsp. Peppermint Extract
- 2-3 drops Green gel food coloring
- ½ cup Chocolate chips
Instructions
How to Make Chocolate Mint Cupcakes Without Buttermilk
- Preheat the oven to 150C and line the cupcake tin with cupcake liners. Whisk the flour, and baking powder in a mixing bowl and set aside.
- In a mixing bowl cream the butter and sugar until light and fluffy. You can use an electric handheld mixer or stand mixer with the paddle attachment. Add one egg at a time and beat until fully incorporated.
- Sift in the dry ingredients in two batches and mix until all dry streaks cannot be seen anymore. Pour in the hot water and mix gently until thoroughly combined.
- Fill the cupcake liners to ⅔rd full and bake the cupcakes for 10 minutes. Use a toothpick to check readiness by inserting it into one cupcake. A clean toothpick indicates that the cupcakes are ready.
- Let the cupcakes cool on a wire cooling rack. Once they are completely cooled.
- Frost them with the mint-flavored buttercream.
How to make Mint Chocolate Chip Frosting
- In a mixing bowl, beat the butter till slightly light, add the peppermint flavor, and mix. Add the icing sugar to the flavored buttercream and mix.
- Add the heavy cream and green food coloring. Add another drop just in case you want a deeper green hue.
- Fix a star nozzle tip preferably (2D) size. Add the buttercream into a plastic piping bag lining a narrow glass tumbler.
- Pipe the buttercream from the edges of each cupcake into the center forming a layered rosette. Sprinkle chocolate chips on each of the frosted cupcakes.
- Chill in the refrigerator for the buttercream frosting to set and get a little firm.
- Enjoy the attractive cupcakes with a cup of hot coffee or as a dessert after a special dinner during this holiday season.
Nutrition
Serving: 1Cupcake | Calories: 329kcal | Carbohydrates: 29g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 85mg | Potassium: 93mg | Fiber: 2g | Sugar: 18g | Vitamin A: 613IU | Vitamin C: 0.01mg | Calcium: 57mg | Iron: 1mg