Mint Chocolate Cupcakes Recipes

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CHOCOLATE-MINT CUPCAKES



Chocolate-Mint Cupcakes image

A fresh burst of mint greets your taste buds when you bite into one of these enchanting cupcakes. Only a cluster of chocolate-mint leaves on top suggests the primary flavor component. If you prefer, serve the cupcakes without any topping other than the frosting, or perhaps shave a few chocolate curls for an easier but equally lovely adornment.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 18

Number Of Ingredients 13

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract
Mint Buttercream
Chocolate-Mint Leaves, for garnish

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
  • Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
  • Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

MINT CHOCOLATE CUPCAKES



Mint Chocolate Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/3 cup chopped mint chocolates (such as Andes)
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 1/2 cups marshmallow cream
1/4 cup milk
Nonpareils and/or coarse sugar, for topping

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.

THIN MINT CUPCAKES



Thin Mint Cupcakes image

Provided by Food Network

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 22

2 cups crushed chocolate wafers
1 stick unsalted butter, melted
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
2 sticks unsalted butter, softened
2 cups confectioners' sugar
Pinch of salt
1 teaspoon mint extract
1 drop green food coloring, optional
8 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 cup heavy cream
2 teaspoons mint extract

Steps:

  • Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
  • For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
  • For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
  • For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
  • Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
  • Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.

MINT CHOCOLATE CUPCAKES



Mint Chocolate Cupcakes image

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

1 cup boiling water
½ cup unsweetened cocoa powder
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter, at room temperature
1 cup white sugar
2 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons crushed peppermint candies
½ cup shortening
½ cup butter, at room temperature
1 ¼ teaspoons peppermint extract
3 cups confectioners' sugar, divided
3 tablespoons milk, divided
3 drops green food coloring paste, or as needed

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

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Top Asked Questions

How do you make Mint delicious cupcakes?
Delicious cupcakes with a great minty flavour in the cake and the icing! Preheat the oven to 190 C (gas mark 5). To make the cupcakes, place the butter and sugar in a bowl and cream until smooth. Whisk the eggs separately, then add to the mixture along with the flour, until everything is mixed together.
What is the best recipe for a mint chocolate cake?
This easy recipe from mint chocolate cupcakes is the perfect from-scratch cake recipe! Filled with mint ganache and topped with chocolate mint buttercream. 1. Place the chocolate in a heat proof bowl. Add the extract. 2. Heat the cream until just simmering. Pour over the chocolate and let it sit for 5 minutes. 3. Stir until smooth and set aside.
What is mint chip ice cream cupcakes?
These are the softest, most delicious, most chocolate-y chocolate cupcakes. Then we’re topping it off with creamy, smooth mint buttercream frosting and sprinkling with chocolate chips. So you get all the delicious flavor of mint chip ice cream, without having to wait for ice cream weather. You see – growing up, mint chip ice cream was my favorite.
How do you decorate cupcakes with Peppermint frosting?
Remove cupcakes immediately from pans, and cool completely on a wire rack. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

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