Winner Mint Chocolate Chip And Fresh Mint Buttercream Cupcakes Recipes

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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.

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