{The Perfect Chocolate Cupcake}

Okay so I might have a slight obsession with my Kitchen Aid mixer. Thankfully I’ve had plenty of excuses to use it the last few months between birthdays, potlucks and get-togethers.

Davin’s birthday was last month and it’s customary to bring a dessert to the office, so every year I make a cake or cupcakes for him to take to work. His favorite dessert is anything chocolate mint flavored so I resorted to a simple chocolate cupcake with mint buttercream icing since we had just returned from a short holiday the day before and I wasn’t feeling any sort of ambition to try something extravagant. I did try a new cupcake recipe though and it is my new go-to recipe from now on. As usual, I tweaked it a bit and it came out per-fect.

As far as the frosting goes, a little bit of green food coloring to compliment the flavor and all of a sudden the timing was perfect to share a St. Patrick’s Day treat. I made a traditional buttercream frosting and added three teaspoons of peppermint extract and just a few drops of green food coloring to yield a light mint shade. Then I garnished with half of an Andes chocolate mint, and Davin was in birthday heaven.

May your cupcake be sweet and your charms be lucky!

{The Perfect Chocolate Cupcake}


  • 1-1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vinegar
  • 1 egg


  1. Pre-heat the oven to 350F
  2. Mix the dry ingredients together, then the wet ingredients separately
  3. Make a well in the dry ingredients and add the wet ingredients mixing well until brown in color and free of lumps
  4. Pour into cupcake liners and bake for 17-20 minutes
  5. Frost with buttercream icing
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