Mint Chocolate Cupcakes Recipe

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.

Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool about 10 minutes.

Sift flour baking soda baking powder and salt together in a bowl.

Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions alternating with the cocoa mixture. Fold peppermint candies into the batter.

Scoop batter into the muffin tin.

Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool about 30 minutes.

Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar 1/2 cup at a time beating thoroughly after each addition. Beat in milk a tablespoon at a time until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.

Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.