Instructions

Chocolate Cupcakes

1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a medium sauce pan, melt the butter. Add the coffee, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Whipped Mint Chocolate Chip Buttercream

1. In the bowl of your stand mixer, cream the butter until smooth.
2. Add half the powdered sugar and beat on high until incorporated.
3. Mix in the extract and half the whipping cream and beat until smooth. Scrape the bowl.
4. Add the remaining powdered sugar and pinch of salt then mix until smooth.
5. Add the rest of the heavy cream until you reach your desired consistency. Beat on high speed for at least 2-3 minutes until light and fluffy.
6. Add a drop or two of the green gel food coloring and beat until completely incorporated.
7. Add the finely chopped chocolate and beat until combined.

Assembly and Storage

1. Using a Wilton 1M piping tip fitted on a disposable bag, pipe a large swirl of frosting on to each cupcake.
2. Garnish with a chunk of chocolate.
3. Store in an air tight container for up to a week.

Chocolate Chip Mint Cupcakes