Try your luck with these yummy and festive cupcakes. Mint and chocolate pair perfectly together for a delicious St. Patrick’s Day treat.

Mint Chocolate Cupcakes:

Ingredients:

1 1/3 cups all-purpose flour

1/4 tsp baking soda

2 tsp baking powder

3/4 cup unsweetened cocoa powder

1/8 tsp salt

3 tbsp softened butter

1 1/2 cups white sugar

2 eggs

3/4 tsp vanilla extract

1 cup milk

Directions:

First, preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa, and salt in medium-sized bowl. Set aside.

Next, in a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Then, stir in the vanilla. Add the flour mixture alternately with the milk, about 1/4 cup of the flour mixture for every 1/8 cup of milk.  Beat well. Fill the muffin cups 3/4 of the way full with the batter.

Finally, bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Peppermint Buttercream Frosting: 

Ingredients: 

3 cups confectioner’s sugar

1 cup butter

2 tsp peppermint extract

1 to 2 tbsp whipping cream

Directions: 

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another three minutes.  Add peppermint and cream and continue to beat on medium speed for one more minute, adding more cream if needed for the desired spreading consistency.

Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.