Bake Time
12-16 minYield
30 cupcakesRating
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Loading...| 2 1/4 cups ROGERS ALL PURPOSE FLOUR | |
| 1 1/2 tsp baking powder | |
| 1 1/2 tsp baking soda | |
| 1/2 tsp salt | |
| 2 eggs | |
| 1 cup sugar | |
| 2 tbsp butter or margarine, softened | |
| 1 cup vegetable oil | |
| 1/2 cup cocoa powder | |
| 1/2 cup buttermilk* | |
| 1 tsp vanilla | |
| 1 cup boiling water | |
| 1/2 cup chocolate chips |
| 1 cup butter | |
| 3 cups icing sugar | |
| 2 tsp. vanilla | |
| 1–2 tbsp. milk |
Perfect for the holidays, or for lovers of mint chocolate any time!
| 1. | Preheat oven to 350˚F (180˚C). Grease and flour cupcake tins, or use papers. |
| 2. | Combine flour, baking powder, baking soda and salt; set aside. |
| 3. | In a large bowl, beat eggs until thick. Add these ingredients in this order, beating well after each addition: sugar, soft butter, oil, cocoa, buttermilk*, vanilla and flour mixture. Fold in boiling water, then chocolate chips. |
| 4. | Fill cupcake tins about 2/3 full and bake for 12 – 16 minutes. Let cool. |
| 5. | Icing: Cream butter & icing sugar until light and fluffy, then add vanilla and milk. Add a few drops of peppermint extract to icing. Have fun with the cupcake decorating; divide the icing into three bowls. Add green food colouring to one, red food colouring to another, and carefully swirl some of both colours together for a candy cane effect in the other. Spread icing on cupcakes, or swirl icing onto cupcakes using a piping bag. Toppings: Sprinkle with crushed candy canes; or top with red & green jelly beans. |
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