Chocolate Cupcakes With Mint Chocolate Chip Frosting

Make the cupcakes

Preheat oven to 375°F (190°C). Line a 12-count muffin pan with cupcake liners. This recipe makes about 14 cupcakes, so line another pan with 2 muffin liners. (Or wait to do so until the first pan of cupcakes has finished baking and cooling.)

Boil the water in a small saucepan. Place the cocoa powder in a medium heatproof bowl, and pour the boiling water on top. Whisk until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 2 minutes. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until *just* combined. In a steady stream with the mixer running on low speed, add the cooled cocoa mixture and then beat until smooth. Avoid over-mixing.

Divide cupcake batter between muffin liners, filling each about 3/4 full.

Bake for 16–19 minutes, or until a toothpick inserted in the center comes out mostly clean with no wet crumbs. (A few moist crumbs are OK.) Remove from oven and cool completely before frosting.

Make the frosting

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 2 minutes. Add 3 cups of confectioners’ sugar, heavy cream, peppermint extract, and food coloring (if using). Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Taste, and add salt if it’s too sweet. I usually add a pinch. You can also add more food coloring if desired, or more peppermint extract if you want a stronger mint flavor. Using a rubber spatula, fold in the chocolate chips by hand.

Frost cooled cupcakes. I usually pile the frosting on generously using an icing spatula. There may be leftover frosting depending how much you use on each cupcake.

Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.