More Great Recipes: Cupcakes | Dessert

Chocolate Mint Chip Cupcakes


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup (6 ounces) mini semi-sweet chocolate chips



Mint Swiss Meringue Buttercream (recipe adapted from marthastewart.com)
Makes about 3 cups

3 egg whites
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon peppermint extract


Cakes:


Preheat the oven to 350°F. Insert liners into a medium cupcake pan.


In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.


In a separate medium-sized bowl combine the flour and baking soda.


Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.


Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.


Mint Swiss Meringue Buttercream (recipe adapted from marthastewart.com)


Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).


Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).


Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)


Beat in peppermint extract. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.


Pairs Well With


Notes

Recipe from Crazy About Cupcakes by Krystina Castella.

MY NOTES: I used plain whole milk instead of chocolate milk. I only got 16 cupcakes filled 2/3 full. Mine were done at 13 minutes.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter