Chocolate Mint Mallow Cups Recipes
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
FLUFFY MINT DESSERT
The cool, minty flavor of this fluffy dessert is perfect for Christmas or the hot summer months. Since it has to be made ahead of time, it's a great time-saver on potluck day. I received the recipe from a neighbor a couple years ago. -Carol Mixter, Lincoln Park, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
Nutrition Facts : Calories 291 calories, Fat 15g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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- Make the mint chocolate custard: Wash and chop mint leaves then place them in a bowl with heavy cream. Allow to steep in the refrigerator for 4 to 8 hours, preferably overnight. For a speedier process, heat the cream and mint in a medium saucepan until small bubbles appear (don't let the mixture boil). Remove from heat and allow the cream to sit for 30 minutes.
- After steeping, strain out the mint leaves with a fine mesh strainer, pressing the liquid through the leaves to extract all the mint flavor. If steeping overnight, strain into a medium saucepan. Otherwise, strain into a bowl and then return the cream to the saucepan.
- Add the milk, sugar, cocoa powder, and salt. Cook over medium heat until the sugar dissolves and the mixture is steaming with small bubbles forming, abut 6 to 8 minutes.
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- Melt the chocolate over a double boiler or in the microwave (if you use the microwave, do it in 30 second increments then stir to prevent burning). Once the chocolate has just melted, stir in the coconut oil until it has melted. Spoon about 1 – 1 1/2 tablespoons of chocolate into the bottom of the muffin liners and use a spoon or pastry brush to bring the chocolate up over the sides. Sprinkle the chocolate with a teaspoon or so of the coconut. Use as much as you want! You can’t go wrong here. Stick the chocolate in the fridge or the freezer for 20 minutes, just so it sets up and becomes firm.
- Spoon about 1 1/2 tablespoons of the marshmallow fluff into the chocolate cups. Sprinkle the remaining coconut over the top of the fluff. Put the muffin tin back in the fridge or freeze so the marshmallow firms up, another 20 minutes or so.
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