Thursday, September 12, 2013

Mint Chocolate Chip Cupcakes with Minty Frosting


From the instant I first spied these on Pinterest, I immediately wanted to reach into the computer screen and take a big bite. That, however, would most definitely not work, so I did the next best thing, I made them myself! I adapted it a bit from the original recipe, but it is essentially the same. The frosting recipe is HUGE, so make sure to load up your cupcakes with plenty of frosting.



Mint Chocolate Chip Cupcakes:

Yield: About 18 cupcakes

For the Cupcakes:

Ingredients:

1 cup water

1/2 cup unsweetened cocoa powder

1 and 1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup chopped Andes Mints

Mint Chocolate Chip Frosting:

1 cup (2 sticks) unsalted butter, softened to room temperature

3-4 cups powdered (confectioners') sugar

2 Tablespoons heavy cream

1 teaspoon peppermint extract 

2 drops green food dye

pinch of salt, as needed

2/3 chopped Andes Mints

Directions:

Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.


Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.


Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). Remove from oven and place on a wire rack to cool before frosting.

Make the frosting: beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the Andes Mints by hand.

 Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.

Note: Cupcakes can be stored in the refrigerator for up to five days. It is not recommended to use half and half or milk instead of the heavy whipping cream, as it can result in a thinner frosting. I got this recipe from "http://sallysbakingaddiction.com/2013/03/03/chocolate-cupcakes-with-mint-chocolate-chip-frosting/

2 comments:

  1. Those look scrumptious! I want to bite the computer screen too. ;)

    ReplyDelete
  2. They were very good. The more mint, the better (in most cases).

    ReplyDelete

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