Mint Chocolate Cupcakes recipe

All Recipes Best Recipe Dessert Recipes Cakes Cupcake Recipes Chocolate

Ingredients

1 cup boiling water
½ cup unsweetened cocoa powder
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter, at room temperature
1 cup white sugar
2 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons crushed peppermint candies
½ cup shortening
½ cup butter, at room temperature
1 ¼ teaspoons peppermint extract
3 cups confectioners' sugar, divided
3 tablespoons milk, divided
3 drops green food coloring paste, or as needed

Nutrition Info

487.9 calories
carbohydrate: 64.7 g
cholesterol: 72 mg
fat: 25.5 g
fiber: 1.6 g
protein: 3.5 g
saturatedFat: 12.5 g
servingSize: -
sodium: 288.9 mg
sugar: 50.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.

  2. Combine boiling water and cocoa powder in a small bowl, whisk until smooth. Allow to cool, about 10 minutes.

  3. Sift flour, baking soda, baking powder, and salt together in a bowl.

  4. 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.

  5. Scoop batter into the muffin tin.

  6. 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.

  7. 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.

  8. Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

Recipe Yield

12 cupcakes

Recipe Note

My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Mint Chocolate Cupcakes, simple recipe Mint Chocolate Cupcakes, recipe Mint Chocolate Cupcakes, recipe Mint Chocolate Cupcakes, Mint Chocolate Cupcakes recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe mint, , easy recipes , baking , tasty recipe best recipes