1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
3/4 cup warm water
Preheat oven to 350 F. Line muffin pans with paper liners.
In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together. Add the eggs, buttermilk, oil, vanilla extract and water and whisk until the mixture is smooth and all of the ingredients are evenly distributed.
Distribute the batter evenly among the prepared pans, filling each well about 2/3 full. Bake for about 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the pans to wire racks and let the cupcakes cool for 5-10 minutes, then remove them from the pans and cool completely on the wire racks.
Mint Buttercream
2 cups confectioners' sugar, sifted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt
green gel food coloring (optional)
semisweet chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes. Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes. If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.
When the cupcakes are completely cool, frost as desired. Garnish with chocolate chips.
Makes 18 cupcakes
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