Thin Mint Cupcakes
Ingredients
The cupcakes
-
¾
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
1
cup
granulated sugar
-
¼
cup
cocoa powder
-
2
tablespoons
cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
salt
-
½
cup
buttermilk
-
¼
cup
vegetable oil
-
1
large
egg
-
½
teaspoon
vanilla extract
-
½
cup
hot coffee
-
¾ to 1
teaspoon
peppermint extract
The chocolate coating
-
⅔
cup
semi-sweet chocolate
-
1
tablespoon
canola or vegetable oil
Instructions
- Preheat the oven to 350°F and line cupcake cups.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Whisk together the buttermilk, oil, egg, and vanilla in a medium bowl.
- Combine the wet and dry ingredients, then add the coffee and peppermint extract, whisking until smooth.
- Fill the cupcake cups two-thirds full to make 15-16 cupcakes.
- Bake for 17-20 minutes until a toothpick comes out clean.
- Let the cupcakes cool in the pan on a wire rack before adding the chocolate coating.
- Melt the chocolate and oil in a microwave-safe dish, stirring until smooth.
- Dip the tops of the cupcakes in the chocolate coating and let the excess drip off.
- Place the dipped cupcakes on a wire rack to dry.
Nutrition Facts (estimated)
Servings
15 cupcakes
Calories
170
Total fat
7g
Total carbohydrates
25g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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