Mint Oreo Cupcakes

One of my favorite family traditions is stopping at the Dairy Keen on the way home from camping every summer. Sure we enjoy the burgers or chicken strips, but the real prize is
the grasshopper shakes at the end. This frosting literally tastes exactly like a shake, but please don't eat a cup of it with a spoon. :)

Mint Oreo Cupcakes

Chocolate Cupcakes

1 1/2  C granulated sugar	2 large eggs
1 1/2 C All-purpose flour	3/4 C sour cream
1/3 C plus 1 T unsweetened cocoa powder	1/3 C canola oil
1 t baking powder	1 1/2 T vanilla
1 t baking soda	3/4 c boiling water
3/4 t salt

Preheat the oven to 350 degrees. Line muffin tins. In a large mixing bowl, mix all dry ingredients together. Crack in the egg, stir in the sour cream and pour in the oil and vanilla. Mix until just combined. Slowly pour in water and mix. Scoop batter into muffin tins until about 1/2 full and bake for 15-18 minutes. 

Note: this recipe works best in high elevations. If you are in low elevations, increase baking powder and soda to 1 1/2 t each.

Mint Oreo Buttercream

1 C butter, softened	1 t vanilla
1 t mint extract	4 C powdered sugar
15 Oreos, crushed	Green food coloring
Milk as needed

Beat the butter in your stand mixer for 2 minutes. Add the extracts, then slowly pour in the powdered sugar. Add milk until you have your desired consistency, then add in the crushed oreos. Drop in green food coloring until it is your desired color of mint, and add more milk if needed. Pipe onto your cooled cupcakes and enjoy!

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