Ingredients
1/2 cup baking cocoa1 cup boiling water1/4 cup butter, softened1 cup sugar2 large eggs, room temperature1-1/3 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/4 cup unsweetened applesauceFROSTING:1 cup confectioners’ sugar3 tablespoons butter, softened4 teaspoons heavy whipping creamDash peppermint extract1 drop green food coloring, optional2 tablespoons miniature semisweet chocolate chipsMint Andes candies, optional
Preparation
Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely.
Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture.
Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely.
For frosting, beat confectioners’ sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.
