Mini Chocolate Mint Cupcakes

So it's my birthday. Doug plans to make me a cake (brave man baking for a foodie...), but I offered to bake some treats for social hour tomorrow. These are mini chocolate mint cupcakes.

Ingredients:

• 1 cup (125 grams) all purpose flour
  (or 2 tablespoons corn starch + scant cup bread flour to make 125 grams)
• 6 tablespoons cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup non-fat Greek yogurt
• 1/4 cup  coconut oil (melted) 
• 3/4 cup warm water
• 2 tsp vanilla extract
• 1/3 cup or so Andie's Candies pieces (use mini chocolate chips if not making mint cupcakes)

 

 Instructions:

1. Preheat oven to 350 degrees F. 
2. Grease two 24 well mini muffin pans with cooking spray
3. Twice sift together the flour (+ corn starch if needed), salt, and baking soda.
   (Sifting twice strongly recommended if you are substituting bread flour for all purpose flour)
4. In stand mixer, combine the sugars with the flour 
5. In a separate bowl, whisk together wet ingredients, heating coconut oil slight;y to melt if needed. 
6. Pour wet ingredients into flour mix, add in Andie's Candies, and stir together by hand until just evenly combined
7. Using mini cookie scoop (about 1.5 tablespoons), scoop batter into each well of the mini muffin pans
8. Bake 9 - 10 minutes until slightly puffed
9. Remove from pans, cool. 
10. Frost if desired.

Carole's Notes:

I admit - I ran out of all purpose flour, and Costco was not yet open this morning. So I had to substitute bread flour for all purpose flour. The Andie's Candies pieces melt into the cupcake to give it all a minty flavor.

Recipe is lightly adapted from http://chocolatecoveredkatie.com/2014/11/20/texas-sheet-cake-healthy-makeover/