Mint Chocolate Chip Cupcakes Tempting Bake Delight

Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.33 cup vegetable oil
• 0.5 cup granulated sugar
• 0.25 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup milk
• 0.25 tsp peppermint extract
• 0.5 cup mini chocolate chips
• to taste green food coloring (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
4. Add the milk and peppermint extract to the wet ingredients, mixing until well combined. If desired, add a few drops of green food coloring and mix until evenly colored.
5. Gradually fold the dry ingredient mixture into the wet ingredients. Stir until just combined, being careful not to overmix.
6. Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Use a ladle or ice cream scoop to fill each cupcake liner about 2/3 full with the batter.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.