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
MINT CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 16
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.
DOUBLE CHOCOLATE MINT CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
- Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
- Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.
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
MINT CHOCOLATE CHIP CUPCAKES
Delicious cupcakes with a great minty flavour in the cake and the icing!
Provided by EmmaLisley
Time 21m
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- 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.
- Then stir in the chocolate drops. Divide the mixture between 12 standard sized cupcake cases and bake in the oven for 14-16 minutes. Check that the the cakes are firm to the touch, and the move the cakes to a wire rack to cool.
- For the topping, cream together the butter and the icing sugar until creamy. Then add the vanilla extract, peppermint flavouring and the green food colouring stir well.
- Spread the topping over the cakes evenly using a knife, then scatter the chocolate sprinkles over the top of each cake.
CHOCOLATE-MINT CUPCAKES
Whip up a batch of these Chocolate-Mint Cupcakes. Top these Chocolate-Mint Cupcakes with mint patty pieces for a delicious and decorative finish.
Provided by My Food and Family
Categories Home
Time 1h33m
Yield 24 servings, 1 cupcake each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into cake batter before spooning into prepared muffin cups. Cool in pans 10 min., inserting 1 mint patty piece into center of each cupcake after 2 min. Remove cupcakes to wire racks; cool completely.
- Beat cream cheese and mint extract in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Gently stir in COOL WHIP until blended; spread onto cupcakes.
- Top with remaining mint patty pieces.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 25 g, Fiber 0.5338 g, Sugar 23 g, Protein 2 g
CHOCOLATE-MINT CUPCAKES
Even though cake mixes have reduced sizes recently, this mixture still works. You will be presently surprised that twelve Andes mints lends a deeply pepper-minted flavor to a recipe of cream cheese icing. Make sure not to overfill the paper liners, about 3 tablespoons of batter (a scant 1/4 cup), will make two dozen.
Provided by Tuck Burnette
Categories Dessert
Time 50m
Yield 24 cupcakes, 12-30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line two twelve-cup muffin tins with paper or green foil liners.
- Beat together all cake ingredients, adding the mix when the eggs have been combined. Stir with a whip or spoon for 1-2 minutes, it is okay, if a few lumps remain.
- Divide between prepared pans. Place in oven, rotating pans halfway through cooking, and baking for a total of 20-25 minutes, the cakes will be set, but billowy, when they are done, tear into one loosely with a dinner fork, if there be any suggestion of rawness.
- Cool on racks until cool, unmold to finish cooling, if desired.
- Beat together all icing ingredients except mints in an electric mixer fitted with the paddle attachment.
- While the mixture works, finely chop 12-14 mint candies (1/2 cup), and add to butter icing, working with the mixer, for 1-2 minutes more. Set aside until cakes are cool.
- Rather finely chop the remaining candies, and set into a bowl, set aside.
- Put the icing into a large zip-top bag, and cut about 1/2-inch slit in one corner, or fill a pastry bag, fitted with a large plain, or star tip.
- Cover the tops of each cupcake evenly.
- Dip each top, and side in mint candy pieces, shaking off excess, and coating evenly, it is okay, if not all of the mint pieces are the same size, from an 8.5 ounce bag, there will be enough "crumbs" to cover all of the cakes. Serve at room temperature. Chill one night in the refrigerator, before consuming, if desired.
Nutrition Facts : Calories 857.3, Fat 39.8, SaturatedFat 23.2, Cholesterol 122.3, Sodium 610.1, Carbohydrate 124.7, Fiber 1.8, Sugar 108.5, Protein 5.4
CHOCOLATE-MINT CUPCAKES
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
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.
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4.9/5 (8)Total Time 2 hrsCategory DessertCalories 386 per serving
- Preheat the oven to 350F degrees and line 2 12-cavity muffin tins with cupcake liners. The recipe will make about 18-20 cupcakes total.
- First - whisk together the dry ingredients (flour, cocoa, baking soda, baking powder and salt) in a large bowl.
- In a separate large bowl beat together the oil, sugar, eggs, vanilla and sour cream using a stand or hand-held electric mixer until combined and no sugar lumps remain. With the mixer on low speed add in about half of the flour mixture followed by half of the buttermilk until combined. Turn off the mixer and scrape down the sides of the bowl as needed. Repeat with the second half of the flour mixture and buttermilk until smooth.
- Spoon the batter into the prepared muffin pan - you should end up with 18-20 cupcakes total. Bake for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool fully before frosting.
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