Mint cupcakes

2 tbsp Crisco Pure Vegetable Oil
6 tbsp Butter, unsalted
.5 cup Granulated Sugar
.5 cup, packed Brown Sugar
2 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
1 cup Wheat flour, white, all-purpose, unenriched
6 tbsp Cocoa, dry powder, unsweetened
.5 tsp Baking Soda
.25 tsp Baking Powder
.25 tsp Salt
.75 cup Milk, 2%, with added nonfat milk solids, without added vit A
1 cup Butter, salted
3 cup, unsifted Powdered Sugar
2 tbsp Cream Cheese
.5 tsp Peppermint Extract (by SAMINSOCKS)
3 serving green food coloring (by 13MARTI)

Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
Make the frosting
In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

Serving Size: 20

Number of Servings: 20

Recipe submitted by SparkPeople user JOHNMICDOG.