Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Unsweetened cocoa powder - ¼ cup
• Baking powder - 1 teaspoon
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon
• Eggs - 2 large
• Whole milk - 1 cup
• Vegetable oil - ½ cup
• Peppermint extract - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Boiling water - ½ cup
• Butter - ½ cup, softened
• Powdered sugar - 3 cups
• Heavy cream - 2 tablespoons
• Green food coloring - a few drops
• Mini chocolate chips - ½ cup

Instructions

1. 1.

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

2. 2.

   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add eggs, milk, vegetable oil, peppermint extract, and vanilla extract to the dry ingredients. Mix until well combined.

4. 4.

   Stir in the boiling water until the batter is smooth.

5. 5.

   Divide the batter evenly among the cupcake liners.

6. 6.

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

7. 7.

   Let cupcakes cool completely on a wire rack.

8. 8.

   For the frosting, beat butter in a bowl until creamy.

9. 9.

   Gradually add powdered sugar, heavy cream, peppermint extract, and green food coloring. Beat until smooth and fluffy.

10. 10.

    Frost the cooled cupcakes and sprinkle with mini chocolate chips.

Nutritional Facts