Ingredients
1cupwater,(240 milliliters)
½cupunsweetened natural cocoa powder,(42 grams) or dutch-process
1⅓cupsall-purpose flour,(167 grams) spoon & leveled
2tspbaking powder
¼tspsalt
½cupunsalted butter,(1 stick or 115 grams) softened to room temperature
1cupgranulated sugar,(200 grams)
2large eggs
2tsppure vanilla extract
1cupunsalted butter,(2 sticks or 230 grams) softened to room temperature
4cupsconfectioners’ sugar,(360 to 480 grams)
2tbspheavy cream,(30 milliliters)
¼tsppeppermint extract,or more
green food coloring,2 drops
salt,to taste
⅔cupmini chocolate chips,(120 grams)
Preparation
Preheat oven to 375 degrees F (190 degrees C). Line 14-muffin cups with liners.
Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium-sized bowl and mix with boiling water until smooth.
Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set aside.
In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth.
Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
Fill each muffin tin ¾ of the way full with batter. Bake for 16 to 19 minutes, keeping an eye on them to avoid even the slightest burning.
Remove from oven and place on a wire rack to cool before frosting.
Beat softened butter on medium speed with an electric mixer. Beat for about 30 to 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring.
Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if the mixture is too thick.
Add salt if the frosting is too sweet. Stir in the chocolate chips by hand.
Frost cooled cupcakes. Store covered in the refrigerator for up to 4 days.
