Mint Chocolate Chip Cupcakes Recipes

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.

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.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
• Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes. Remove from the heat and leave to cool.
• Sift the flour, salt, and baking powder into a small bowl and set aside. Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl and add the eggs while mixing on medium speed. Scrape down the sides of the bowl again and switch to low speed. Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour. Reserve the remaining cream.
• Finely chop the chocolate and mix into the batter by hand.
• Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale. Add the mint-infused cream and continue beating. Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.
• To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired.

Steps:

• Gather refrigerated ingredients on the counter to bring to room temperature.
• Heat oven to 350 degrees F. Mix together the cake mix and oil. Press on the bottom of a 9" springform pan. Bake for about 10 minutes or until set. (if making cupcakes, bake for only a couple minutes and press into liners lightly). Set aside.
• Turn down oven to 275 degrees F. Place a pan half filled with water on the lowest rack.
• Beat cream cheese until fluffy on lowest speed. Gradually incorporate sugar, extract, and food coloring. One at a time, add the eggs, beating after each addition. Beat in flour until incorporated and stir in chocolate chips.
• Pour batter into cheesecake pan. Drop the pan on the table repeatedly to release air bubbles and draw a sharp knife around in the batter to draw up air bubbles.
• Bake for about an hour (if cupcake-sized, check after about 30 minutes). Do NOT open the oven door until the end of baking. To check if done, carefully move the pan. If the sides look firm and the center wobbles, the cheesecake is done. Turn off the oven heat and leave the cheesecake in the oven to cool with the door propped open. After an hour or so, let the cheesecake cool on the counter. When the sides of the pan are cool, put the cheesecake in the refrigerator. Do NOT cover the cheesecake (condensation will gather and drop water on top). A full-size cheesecake will be chilled enough to eat the next day, cupcakes can be eaten the same day once chilled.
• To decorate, melt the chocolate and mix with the corn syrup. Place inside a plastic bag, and cut a tiny hole into the corner of the bag. Pipe onto the cheesecake.
• To cut, run a sharp knife under hot water and wipe dry. Do this each time you cut a slice to get clean slices.

Steps:

• Preheat the oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, beat the butter and sugar together in a bowl until the mixture is light and fluffy. Add the eggs, flour and peppermint flavouring and beat the mixture unitl smooth, then stir in the chocolate drops.
• Divide the mixture between the paper cases and bake in the centre of the oven for 12 to 15 minutes until the cakes have risen and are just firm to touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• For the frosting, beat the butter in a bowl to soften it. Add the confectioner's sugar, boiling water and vanilla extract and beat until the frosting is very smooth and pale in colour. Add some green colouring and some pepperment flavoring and mix well. Spread over the cupcakes and then scatter chocolate sprinkles on top.
• Note: You can add green colouring to the cupcake mixture to give you cupcakes a great look. It might look funny at first, but once the topping is on it looks really good.

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.