Mint Chocolate Cupcakes

Easy Version:

1 chocolate/devils food cake mix

1 tsp. peppermint extract

Home-made Cupcakes:

1 1/2 cups flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

3 tbsp. vegetable oil

3/4 cup warm water

1 tsp peppermint extract

Whisk together/sift flour, baking soda, baking powder, sugar, cocoa powder and salt.  Mix in eggs, oil, water, buttermilk and peppermint extract.  Beat with a mixer on low.

Line muffin tin with cupcake liners and fill liners 2/3 full with batter.  Bake at 350 degrees for 20-25 minutes.  Let cool completely before frosting.

Mint Buttercream

1 cup butter

1 cup shortening

1 tsp peppermint (for light flavor - can add more for a stronger mint)

1 tsp vanilla

1/2 tsp salt

6-8 cups powdered sugar

4-5 oz. heavy cream/milk or water (your preference)

Cream butter and shortening until smooth and combined.  Mix in salt and extracts.  Add in powdered sugar a little at a time until all combined.  Add cream until you have your desired consistency.  (For piping you want it stiffer than for frosting a cake.)

For the Mint Shamrocks:

Take a piece of parchment paper and draw several shamrocks.

Melt down regular chocolate or Andes Mints.  Pour the warm chocolate into a disposable piping bag.  Flip the parchment over (writing side down) on a cookie sheet and trace or fill in the shapes.  Make sure the chocolate is a little thick - if you pipe the chocolate too thin, the shapes will break easily.  Once you've finished piping, place the cookie sheet in the fridge for the chocolate to harden.  Once set the shapes should come off the parchment easily.  Don't worry if the first few look bad - just keep trying and they will get better.