Chocolate Mint Cupcakes

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If you like chocolate and mint together like I do, you’ll enjoy these cupcakes.  My frosting didn’t turn out fluffy…more like marshmallow fluff, which I suspect is due to me being too impatient and not letting it beat long enough in the mixer.  It still tasted delicious though.

I got this recipe from Taste and Tell, who got it from How to Eat a Cupcake, who got it from Crazy about Cupcakes…got that? ;)

Chocolate Mint Cupcakes Ingredients:

  • 1/4 c. (1/2 stick) unsalted butter, at room temperature
  • 3/4 c. granulated sugar
  • 1/3 c. (2 ounces) unsweetened chocolate, coarsely chopped, melted
  • 2 large eggs, at room temperature
  • 1 tsp. peppermint extract (I used mint)
  • 1/2 c. chocolate milk
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 c. (6 ounces) mini semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
  2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
  3. In a separate medium-sized bowl combine the flour and baking soda.
  4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
  5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Frosting Ingredients:

  • 3 egg whites
  • 1 c. granulated sugar
  • 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 tsp. peppermint extract (I used mint)
  • 1/4 tsp vanilla extract

Directions:

  1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It’s very important to beat it for the whole 6 minutes).
  3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
  4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Chocolate Mint Cupcakes:

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