I would like to make these for my son’s class as his 4th birthday treat on Monday, however I’d like to make mini cupcakes instead. Slowly add the flour mixture and beat only until *just* combined. Mike-
Here’s the whole mint chocolate collection, by the way. Your email address will not be published.
Thank you! Hi, Ashley! Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). What a great semi-homeade recipe.
You don’t want too many crumbs on the toothpick and you don’t want black, burnt edges. I over-added then, but my husband’s coworkers raved over them (and the frosting), so it seems no one minded a bit! You’ll have to let me know what you think!
It was the first time a buttercream turned out great for me. If 1/4 teaspoon of peppermint extract is not enough, add more (carefully…that stuff is potent!).
Mint chocolate chip cupcakes – Add mint extract in the cupcake batter and then pair it with mint frosting for a double dose of mint.
And thennnn, the stars of the show, more mini chocolate chips! ♥. The frosting is amazing (although I didn’t make quite enough chocolate to get my swirl as even as I wanted). That should probably be everyday, right? When I was a kid I also drank hot chocolate in the summer evenings after swimming all day long in Lake Erie.
I’m not a sweets person, so I’m not a good judge. Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days. We’ll be using peppermint extract as the flavoring and adding just 2 drops of green food coloring to give the slightest green tint to the whole thing. Subscribe to updates:
If you’re not into coloring your buttercream, totally fine. Grab a cookie, take a seat, and have fun exploring! Cupcake Directions. Wow, delicious, fudgey chocolate filled cupcakes. Hi Sally! Whole milk? However, after a quick fridge scan, I realized that I did have all the ingredients for my favorite boxed mix recipe. Going to have to give this a try! I made the cupcake recipe tonight but decided to bake them as minis which produced 48 minis. At the same time. I used them for a school cupcake wars type fundraiser, and we won 1st place.
Now.
I admit I am one of those crazy ice cream lovers who enjoy it even in the cold weather. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Would be good with chocolate or white cake in my humble opinion!
Hi, Jane!
They 100% lived up to my expectations. Let me know what you can find!
Feel free to add a little extra sugar! This post may contain affiliate links.
Glenda. The mint frosting pairs so perfectly with the moist chocolate cake! Overbaking them will give the cupcakes a dry texture.
I hope this helps. A giant scoop of mint chocolate chip ice cream in a waffle cone has and always will be one of my favorite summer desserts. Jenny. I used mini chocolate chips because it makes the frosting much easier to spread.
Also, these cupcakes look so lovely, I could have sworn that there was a giant scoop of mint chocolate chip ice cream on top of the cupcake! Your email address will not be published. Your email address will not be published. They use them because the leavening agents are always exact and they know that each batch is always going to be the same. It looks perfect. Hi Simi, I’m really sorry I didn’t get a chance to answer sooner. Frost the cupcakes using a large zip top bag with the corner snipped off or a. Everyone loved them, thank you for the free recipe! My game face lasted about 2 minutes because I realized that I had no more than 1/4 cup of cocoa powder in the house.
{I’m pretty good in the kitchen but find frostings challenging) Thank you! Slowly working my way through all of my recipes– jumped that one to the top for you! 2) Mint to chocolate ratio in the cupcakes – the mint overpowered the chocolate. If mint chocolate chip ice cream is your favorite flavor, then you’ll love these Mint Chocolate Chip Cupcakes with a big scoop of mint chocolate chip buttercream frosting on top.
« Silk Original Cashewmilk – How Do You Drink Yours? Remove from oven and place on a wire rack to cool before frosting.
I’m always here to answer more questions if you have them. Once cupcakes are cool, prepare your frosting. Mint Chocolate Cupcakes are best served the day they are made. I would love to have that at a wedding!
go right into the batter. After Eights have a creamy mint center that I don’t believe would work in the cupcakes.
. 2. for this recipe the batter is going to be very thick.
I need to make these! Divide batter evenly between lined cupcake bakers. I have no idea how this happened because Iâm kind of a cocoa powder hoarder â itâs a bit of a problem. Design by. I reduced the heavy cream to thicken things up.
Ingredients Chocolate Cake: 1 cup Dutch process cocoa 2 cups boiling water 1 cup butter, softened 2 cups superfine sugar 4 large eggs 2 3/4 cups all-purpose soft-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon chocolate extract Paper baking cups …