CHOCOLATE MINT CHIP CUPCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

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.

Categories: Cupcakes  Dessert 

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