Hey Amy!

I have been in the mood to bake lately.  One would presume it’s because the fall is nearing and I am nesting.  I think it’s simply because I love baking.  Period.  End of discussion.  My favorite days are in the kitchen baking up a storm of goodies to taste and share.  Today’s recipe is a very easy and flavorful cupcake that I top with mocha frosting.  I love it because it reminds me of dipping Thin Mints in my coffee.

Ingredients:

3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
3/4 c. sugar
1/3 c. vegetable oil
1 egg
1/4 tsp. peppermint extract
1/2 c. milk
1/2 c. semisweet chocolate chips

Preheat oven to 350.  In a small bowl, combine flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In large bowl, whisk together sugar, oil and egg until smooth.  Add peppermint, mixing well.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.  Stir in chocolate chips.

Scoop batter into paper liners and bake for 20 to 20 minutes until the cupcakes are done.  Let cool in pan on rack for 10 minutes before removing.  Top with your favorite frosting.

Vanilla, dark chocolate, or the mocha buttercream are great toppings to this very gooey and moist cupcake.  Enjoy!

xo–me

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