Mint Chocolate Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
• For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
• For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
• For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
• Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
• Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.

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:

• Combined all the dry ingredient.
• Add all the wet ingredients.
• Mix well for 2 to 3 minutes.
• From here you can make cupcakes or cake.
• Your choice.
• For cupcakes bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
• For a 8x8-inch pan, grease the pan lightly, and bake at 350°F for 35 minutes or until the toothpick comes out clean.
• Let cool and frost with green icing or frosting and enjoy.

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.

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.