Nana’s Chocolate Cupcakes with Mint Frosting

Even though she is no longer with us, Nana’s treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high!

—Chekota Hunter, Cassville, MO

PREP: 25 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 1 DOZEN

• ½ cup baking cocoa
• 1 cup boiling water
• ¼ cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 ⅓ cups all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. salt
• ¼ cup unsweetened applesauce

FROSTING

• 1 cup confectioners’ sugar
• 3 Tbsp. butter, softened
• 4 tsp. heavy whipping cream
• Dash peppermint extract
• 1 drop green food coloring, optional
• 2 Tbsp. miniature semisweet chocolate chips
• Mint Andes candies, optional

1. 1. Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool mixture completely.
2. 2. 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 the butter mixture alternately with the applesauce, beating well after each addition. Beat in the cocoa mixture.
3. 3. 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.
4. 4. For frosting, beat confectioners’ sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread frosting over cupcakes. If desired, top with candies.

1 CUPCAKE: 253 cal., 9g fat (5g sat. fat), 51mg chol., 196mg sod., 41g carb. (28g sugars, 1g fiber), 3g pro.