This Chocolate Chunk Fresh Mint Cupcake Recipe article is courtesy of Micki of The Parent Spot.
This is a go-to recipe in our house. It’s quick to whip up, mixes in a single bowl, and has never failed to make moist, chocolately cupcakes. It’s made extra good in this recipe with a burst of fresh mint and chocolate chunks.
Chocolate Chunk Fresh Mint Cupcake Recipe
2 1/4 cups white sugar
1 3/4 cups all-purpose flour
5/8 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 medium or large eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tbsp fresh mint, finely chopped
1 cup chocolate chunks
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C).
Flour and grease 12 cupcake tins.
Using a mixer, stir together the sugar, flour, cocoa, baking soda, baking power and and salt.
Add the eggs, milk, oil and vanilla into the same bowl.
Mix for three minutes on medium speed.
Stir in the boiling water and chopped mint.
When the water has been mixed in completely, add the chocolate chunks. You don’t want to add them with the boiling water, or they chocolate chunks will melt.
IMPORTANT: Batter will be very thin. Pour into the prepared tins, filling each tin about 3/4 full.
Bake 30 to 35 minutes, until a toothpick comes out clean.
IMPORTANT: This batter is very thin, so resist the temptation to add more flour. It’s a little bit thinner in consistency than ketchup.
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