Mint Chocolate Cupcakes

Ingredients

3 cups flour

2/3 cups Hershey's Special Dark cocoa powder

2 teaspoons baking soda

2 cups sugar

1 teaspoon salt

2 cups cold water

1/2 cup plus 2 tablespoons vegetable oil

2 teaspoons vanilla extract

1 teaspoon mint extract

2 tablespoons white vinegar

Directions

Preheat oven to 350F. Sift together flour, cocoa, baking soda, sugar and salt together.In a separate bowl whisk together the water, vegetable oil, vanilla extract, mint extract and vinegar.In a large mixing bowl, combine 1/3 of the dry ingredients with 1/2 of the wet ingredients. After the mixture is thoroughly combined, add half of the remaining dry ingredients with the remaining wet ingredients. Combine thoroughly. Lastly add in the remaining dry ingredients.

Once the mixture is thoroughly combined, continue to mix for another 2-3 minutes. Pour into cupcake liners or for a full cake pour into a 9x13 cake pan prepared with baking spray. Tap the pan against the counter to break any air bubbles that exist. Bake for 20 minutes (cupcakes) or 25-30 minutes (cake) or until a cake tester inserted into the center comes out clean. Cool in pan for 5 minutes before turning out onto wire rack to cool completely.

Top with buttercream frosting and enjoy!