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Mint Chocolate Cupcakes

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Member since 2007

Serves | Prep Time | Cook Time


2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick and 2-2/3 tablespoons) unsalted butter, at room temperature
1-1/2 cups superfine sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk

3 ounces semi-sweet chocolate
4 tablespoons unsalted butter
1 teaspoon peppermint extract

Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt, and cocoa. Set aside. Cream butter and sugar until light, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup three-fourths full.

Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely.

Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes.

YIELDS: 20 cupcakes

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