After dinner cupcakes

Last weekend, I made these. (Unfortunately, I don't have a picture, because I brought them to a friend's house and the ones I kept were kept only because I'm not a pro at icing. Hence crumbleyness. So no photo)(EDIT: Obviously, there are photos now. We're not going to talk about how I pretty much had a cupcake photo shoot. Not at all).

Things I love about these:

1. They're cupcakes. Which I ADORE. It's your own personal cake. Enough said.
2. They're chocolatey. And minty.
3. They're pretty light, not even remotely overwhelming, like a lot of chocolate cupcakes can be.
4. And they're super easy to make.

What you need:

Oven, bowls, spoons, the regular baking stuff. And a muffin pan, with muffin cups

CUPCAKES

1 c sugar

1 c sour cream

2/3 c vegetable oil

2 eggs

1/2 tsp vanilla extract

1/2 tsp mint extract (NOTE: you can replace either of the extracts with the other [like 1 full tsp of mint] for either a mint-free or super minty cupcake)

1 and 1/2 c cake flour

2/3 c unsweetened cocoa powder

1 and 12 tsp baking soda

ICING (Well, it's really more of a glaze...)

1 c confectioners sugar

1/4 tsp vanilla extract

1/4 tsp mint extract (NOTE: see above)

about 3-4 tbsp heavy cream

Directions:

Whisk the sugar, sour cream, oil, eggs, and extracts together in a medium bowl. Sift in the cocoa, flour, and baking soda. Stir until blended, divide into prepared cups. Bake in 350 degree oven for about 20 minutes, or until knife/toothpick inserted comes out clean.

Allow to cool completely.

Meanwhile, stir the extracts, vanilla, and cream together. Make a smooth icing. Ice the cupcakes.

Honestly, that's all there is to it. It makes about 18-20.

(yum)