Even though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Nana’s Chocolate Cupcakes with Mint Frosting
Nana's Chocolate Cupcakes with Mint Frosting
Prep Time
25 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 1/2 cup baking cocoa
- 1 cup boiling water
- 1/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- FROSTING:
- 1 cup confectioners' sugar
- 3 tablespoons butter, softened
- 4 teaspoons heavy whipping cream
- Dash peppermint extract
- 1 drop green food coloring, optional
- 2 tablespoons miniature semisweet chocolate chips
- Mint Andes candies, optional
Directions
- Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely.
- Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture.
- Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely.
- For frosting, beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.
Nutrition Facts
1 cupcake: 253 calories, 9g fat (5g saturated fat), 51mg cholesterol, 196mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.
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