Name: Double Chocolate Mint Cupcakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 cupcakes
Ingredients: 1 cup granulated sugar; 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup buttermilk, at room temperature; 1/2 cup vegetable oil; 1 1/4 teaspoons peppermint extract; 2 large eggs, at room temperature; 1/2 cup semisweet chocolate chips; One 16-ounce can white frosting; 20 starlight mints or mini candy canes, broken into small pieces; Red sprinkles, optional

Directions

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

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Double Chocolate Mint Cupcakes

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