Ingredients

• All-purpose flour - 1 and ¾ cups
• Granulated sugar - 1 cup
• Cocoa powder - ¾ cup
• Baking powder - 1 teaspoon
• Baking soda - 1 teaspoon
• Salt - ½ teaspoon
• Eggs - 2 large
• Milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 1 teaspoon
• Boiling water - 1 cup
• Peppermint extract - ½ teaspoon
• Butter - ½ cup (1 stick), softened
• Confectioners' sugar - 3 cups
• Heavy cream - 2 tablespoons
• Green food coloring - a few drops (optional)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.

2. 2.

   In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   In another bowl, beat the eggs, sugar, milk, oil, vanilla extract, and peppermint extract until well combined.

4. 4.

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. 5.

   Stir in the boiling water until the batter is smooth and thin.

6. 6.

   Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the cupcakes to cool completely on a wire rack.

9. 9.

   For the frosting, beat the butter until creamy, then gradually add the confectioners' sugar.

10. 10.

    Mix in the heavy cream and a few drops of green food coloring until the desired shade is reached.

11. 11.

    Pipe the frosting onto the cooled cupcakes and serve.

Nutritional Facts