Mint Chocolate Eggless Cupcakes

There is no better duo than mint and chocolate! In my opinion the flavours compliment each other so well in the cupcake; this will definitely not disappoint mint chocolate lovers! The hint of mint is perfect but not artificial like a breath mint. The chocolate base is very indulgent but the mint frosting adds freshness to the overall flavour. You can top these with fresh mint leaves or sprinkles for a more festive look. More people can enjoy this treat as it is eggless too!

Ingredients

• 1 1/4 cups (175 gr) self-rising flour
• 1⁄4 teaspoon baking soda
• 6 tablespoons (45 gr) unsweetened cocoa powder
• 1 tablespoon hot water
• 1 teaspoon instant coffee
• 4 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1⁄4 cup sour cream
• 1⁄4 cup vegetable or canola oil
• 3⁄4 cup buttermilk (at room temperature)
• 1 teaspoons vanilla extract
• 1/2 teaspoon white vinegar

Cupcake

1. Whisk the flour, baking powder, and baking soda together
2. In a small cup dissolve the espresso powder to the water
3. Cream butter and sugar in a stand mixer
4. Add buttermilk, oil, vanilla, sour cream, vinegar, and coffee to the stand mixer
5. Slowly add flour mixture. Don’t overmix
6. Put cupcake liners on the cupcake tin and pour batter halfway through
7. Bake the cupcakes for 25 minutes

Assembly

1. Fill mint buttercream into a star tip attachment
2. Begin from middle and swirl your way around the cupcake
3. Top with confetti sprinkles or even a mint leaf for a more subtle look