<\/p>\n

If you like chocolate and mint together like I do, you’ll enjoy these cupcakes.\u00a0 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.\u00a0 It still tasted delicious though.<\/p>\n

I got this recipe from Taste and Tell, <\/a>who got it from How to Eat a Cupcake<\/a>, who got it from Crazy about Cupcakes<\/a>…got that? \ud83d\ude09<\/p>\n

Chocolate Mint Cupcakes Ingredients:<\/strong><\/p>\n

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

  Directions:<\/strong><\/p>\n

  \n
  1. Preheat the oven to 350\u00b0F. Insert liners into a medium cupcake pan.<\/span><\/li>\n
  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.<\/span><\/li>\n
  3. In a separate medium-sized bowl combine the flour and baking soda.<\/span><\/li>\n
  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.<\/span><\/li>\n
  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.<\/span><\/li>\n<\/ol>\n

     Mint Frosting Ingredients:<\/strong><\/p>\n

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

       Directions:<\/strong><\/p>\n

       \n
       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).<\/span><\/li>\n
       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).<\/span><\/li>\n
       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.)<\/span><\/li>\n
       4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth. <\/span><\/li>\n<\/ol>\n

          Chocolate Mint Cupcakes:<\/strong><\/p>\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          If you like chocolate and mint together like I do, you’ll enjoy these cupcakes.\u00a0 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.\u00a0 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? \ud83d\ude09 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: Preheat the oven to 350\u00b0F. Insert liners into a medium cupcake pan. 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. In a separate medium-sized bowl combine the flour and baking soda. 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. 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: Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until<\/p>\n[Read More...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,33,63,10,30],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/574"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=574"}],"version-history":[{"count":1,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/574\/revisions"}],"predecessor-version":[{"id":1702,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/574\/revisions\/1702"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}