Chocolate Mint Cupcakes

Chocolate Mint Cupcakes

Dutch process cocoa powder gives a deeper color and a milder flavor than regular cocoa.

YIELDS

24 cupcakes

INGREDIENTS

Cupcakes

  • 1 cup Domino® Granulated Sugar
  • 3/4 cup Dutch processed cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons mint extract
  • 2 large eggs
  • 1/2 cup sour cream

Quick Fudge Frosting

  • 3 3/4 cups Domino® Confectioners Sugar
  • 1/2 cup cocoa powder, unsweetened
  • 1/4 teaspoon salt
  • 6 tablespoons boiling water
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter or margarine, softened

INSTRUCTIONS

Cupcakes

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Set aside.

In a large bowl, combine all dry ingredients; mix well. In a separate bowl, combine water, oil, vinegar, mint extract, eggs and sour cream. Add to dry ingredients, beating with an electric mixer 1 to 2 minutes, or by hand with a whisk, until smooth. Do not over mix.

Divide batter among muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan for 10 minutes, then transfer to a wire rack to cool completely. Top cupcakes with Quick Fudge Frosting.
 

Quick Fudge Frosting

In large bowl, combine sugar, cocoa and salt. With an electric mixer, beat in boiling water, vanilla and butter until smooth and thick.

QUICK TIP

For an extra chocolaty twist, fold 1 cup semisweet chocolate chips into the cupcakes.