Sheri Wilson

Small batch chocolate cupcakes with goey pockets of mint chocolate truffles.

Mint Chocolate Cupcakes

Preheat the oven to 350F and line a cupcake tray with cupcake liners. Place the eggs, sour cream, oil, vanilla, and hot water into a large mixing bowl. Whisk until combined.


Gradually add in the sugar, flour, baking soda, baking powder, salt, and cocoa powder- whisking after each addition. Whisk until smooth and no lumps remain.

Fold the chopped scotchmallows into the batter. Using an ice cream scoop, fill the cupcake liners with batter (about half full).

Bake for approximately 18-21 minutes, or until fully cooked. Once cooled, frost the cupcakes with the vanilla buttercream and top with a chocolate shamrock.
