Chocolate Cupcakes + White Chocolate Mint Frosting

Here is a recipe for these amazing chocolate cupcakes with white chocolate mint frosting. Make sure you use peppermint oil and not mint oil!

I started off using Grandma’s Chocolate Cake recipe from Cake & Commerce. It was delicious. One of the nice things about it is that it uses vegetable oil instead of butter. My butter is always in the freezer, so if I have an immediate cupcake baking need it means waiting a few hours for it to soften or doing some work to speed it along.

That recipe doesn’t have instruction for cupcakes, but I filled each with 1/4 cup of batter and baked for 25 minutes on 350°. The cupcakes shrunk slightly but rose to have a nice little dome.  It yielded just over 2 dozen cupcakes.

I decided to do a mint frosting. Rather than doing a regular buttercream,  I used a white chocolate butter cream base and my modified recipe is below

The white chocolate buttercream is tasty without being cloyingly sweet. It’s also a stiffer icing. That’s great if you plan to transport your cupcakes!

White Chocolate Mint Buttercream Frosting

yield 2 3/4 cups

Ingredients

• 2 sticks (1/2 pound) unsalted butter, softened
• 12 ounces white chocolate
• 1 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract (do not use mint)