Chocolate cupcakes are my most requested. Hershey's Perfectly Chocolate Cake used to be my go-to recipe for chocolate cupcakes until I found this vegan recipe from Martha Stewart. It comes out perfect every time. It produces a tender and fluffy cupcake with a deep chocolate flavor. I've made numerous different icings to top these cupcakes, and for a recent birthday outing, a friend asked for chocolate chip mint frosting. I used my basic vanilla buttercream recipe, subbed peppermint extract for vanilla, and added mini chocolate chips and a few drops of green food coloring. The icing was excellent and perfectly complemented the chocolate cake. Even our waitress at dinner could not resist snagging one for herself. The only problem is that I would not recommend piping this icing because of the chocolate chips.
Chocolate Chip Mint Icing
2–4 cups powdered sugar
2 sticks of butter (room temperature)
2 teaspoons peppermint extract
4–6 tablespoons water (or any other liquid of choice)
a few drops of green food coloring
Cream butter and vanilla in the bowl of a stand mixer on medium speed for about 3 to 5 minutes until smooth and whipped. With the mixer on low, add peppermint extract, food coloring, powdered sugar one cup at a time, and water (or any other liquid) one tablespoon at a time until desired consistency is reached. Beat well until combined.