THIN MINT CUPCAKES
Mint and chocolate combine to make this tasty Thin mint cupcakes recipe. Every bite is amazing with chocolate ganache, mint icing and more.
Provided by Desserts on a Dime
Categories Dessert
Time 30m
Number Of Ingredients 21
Steps:
- Cupcakes:
- Preheat oven to 350°F and line pan with silicone or paper cupcake liners.
- In a large bowl, whisk sugar, eggs, brown sugar, vanilla extract and oil together.
- In a different bowl combine all of the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt.
- Pour half of these dry ingredients into the liquid mixture. Stir well.
- Add in the milk and gently stir again. Add in the rest of the dry ingredients, being careful not to over mix.
- Fill the cupcake liners half full and bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely.
- Chocolate Gonache:
- To make the gonache, add the chocolate chips and whipping cream together in a small bowl and microwave for 40 seconds. Remove from the microwave and stir. Continue to microwave until smooth.
- For the mint icing
- Beat butter until smooth.
- Add vanilla and mint extract and beat again.
- Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
- Frost Cupcakes:
- Dip the cooled cupcakes into the gonache and turn right side up to allow gonache to set on top.
Nutrition Facts : Calories 207 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 32 mg, Sodium 124 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
MINT DEVIL'S FOOD CUPCAKES
These are light, airy, and sure to bring a smile to your lips!
Provided by Imijester
Categories Desserts Cakes Holiday Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
- Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
- Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
- Mix milk, vinegar, and peppermint extract together in another small bowl.
- Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
- Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
- Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
- Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 35.7 g, Cholesterol 58.1 mg, Fat 15.6 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 9.1 g, Sodium 145.2 mg, Sugar 24.2 g
CHOCOLATE CHIP COOKIE CUPCAKES (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 20 cupcakes.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 10
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
- Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
- CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
- Preheat oven to 375.
- In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
- Add the contents of the jar and continue to blend for 2 minutes.
- Spoon the batter into papered muffin tins, filling each liner half full.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
- Serve immediately or store in an airtight container for up to 5 days.
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