MINT CHOCOLATE CUPCAKES
Rich, super soft Chocolate Cupcakes topped with super creamy Mint Buttercream. These cupcakes are perfect for anyone who loves mint chip ice cream.
Provided by Fiona Dowling
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F degrees and line 2 12-cavity muffin tins with cupcake liners. The recipe will make about 18-20 cupcakes total.
- First - whisk together the dry ingredients (flour, cocoa, baking soda, baking powder and salt) in a large bowl.
- In a separate large bowl beat together the oil, sugar, eggs, vanilla and sour cream using a stand or hand-held electric mixer until combined and no sugar lumps remain. With the mixer on low speed add in about half of the flour mixture followed by half of the buttermilk until combined. Turn off the mixer and scrape down the sides of the bowl as needed. Repeat with the second half of the flour mixture and buttermilk until smooth.
- Spoon the batter into the prepared muffin pan - you should end up with 18-20 cupcakes total. Bake for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool fully before frosting.
- While the cupcakes are cooling, make the frosting. Using a stand or hand-held electric mixer beat the butter on medium speed until the color has lighted and the butter is fluffy. Turn down the mixer to low and add in about 1/2 to 1 cup of icing sugar at a time. After almost combined, turn the mixer to high speed and beat for 5-10 seconds. Repeat with the rest of the icing sugar. Once almost all of the icing sugar has been added, beat in the whipping cream 1 tablespoon at a time until the desired consistency is reached. Then add in the mint extract about 1/2 teaspoon at a time along with the green food coloring until the desired color and level of minty-ness is reached.
- Frost the cupcakes using a piping bag or with the flat-edge of a knife. Sprinkle with mini chocolate chips for decoration.
Nutrition Facts : Calories 386 kcal, ServingSize 1 serving
MINT CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.
- Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.
- Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.
MINT CHOCOLATE CUPCAKES
My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.
Provided by xoxoemilyrae
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
- Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
- Sift flour, baking soda, baking powder, and salt together in a bowl.
- Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
- Scoop batter into the muffin tin.
- Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
- Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
- Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 64.7 g, Cholesterol 72 mg, Fat 25.5 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 288.9 mg, Sugar 50.6 g
AFTER-DINNER MINT DELIGHTS
I created these because I wanted something different for my cookie baskets at Christmas time. They melt into a deliciously minty taste. In my circle of family and friends, these have become a highly anticipated holiday treat..-Sally Nicosia, Lynn, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the extracts, salt and, if desired, a few drops food coloring. Gradually add flour and mix well., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-in. thickness. Bake at 375° until set, 10-12 minutes. Remove to wire racks to cool completely., In a double boiler or metal bowl over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 39mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
NANA'S CHOCOLATE CUPCAKES WITH MINT FROSTING
Even though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! -Chekota Hunter, Cassville, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely., Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely., Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.
Nutrition Facts : Calories 253 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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