Ingredients

Cupcakes:
175g of Butter
120ml of Water
1 tsp of Vanilla powder
300g of Sugar
4 Eggs
180g of Flour
75g of Choco powder
1 tsp of Baking powder

Mint buttercream:
8 tbsp of Butter, softened to room temperature
115g of Creamcheese, softened to room temperature
450g of Powdered sugar
60ml of Heavy cream
½ tsp of Pure vanilla extract
1 tsp of Peppermint extract
Green food coloring

How to

Cupcakes:
Melt the butter and water in a pan. Mix the eggs, vanilla and sugar together until you get a light, fluffy mixture. Mix the flour, choco and baking powder and sift the dry mixture into the egg mixture. Mix it with a light hand to keep the air in, add the butter/water to the batter and mix again until combined. Fill your cupcake liners 2/3 of the way and bake at 180°C for 10-15 minutes. Put the on a cooling rack to cool while you mix the buttercream.

Mint buttercream:
In a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.