Chocolate Mint Cupcakes

Name: Chocolate Mint Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 8 Tbsps (1 stick, 4 ounces) unsalted butter; 118 milliliters Dutch processed cocoa; 57 grams bittersweet chocolate, chopped; 177 milliliters flour; 1 teaspoons baking powder; 1 teaspoons baking soda; 2 larges eggs; 1 teaspoons salt; 177 milliliters sugar; 2 teaspoons peppermint extract; 118 milliliters sour cream; 8 Tbsps butter, room temperature (1 stick, 4 ounces); 1 Tbsp milk; 0 teaspoons peppermint extract; 473 milliliters powdered sugar; 113 grams cream cheese, room temperature; 4 Tbps butter, room temperature (1/2 stick, 2 ounces); 355 milliliters powdered sugar (confectioners sugar); 1 serving Fresh mint for garnish

Chocolate Mint Cupcakes is a dessert that serves 12. One portion of this dish contains about 4g of protein, 24g of fat, and a total of 454 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, baking soda, peppermint extract, and a handful of other ingredients are all it takes to make this recipe so yummy. Plenty of people really liked this American dish. From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you like this recipe, take a look at these similar recipes: WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes, Mint Cupcakes with Mint Dark Chocolate Ganache, and Mint Cupcakes with Mint Dark Chocolate Ganache.

Instructions

Preheat oven and line muffin tin: Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Melt chocolate and butter in double boiler: Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Add butter (cut into chunks), chocolate, cocoa to the bowl.

Ingredients you will need

Chocolate

Butter

Cocoa Powder

Equipment you will use

Bowl

As the butter and chocolate melt, whisk until the ingredients are well combined and smooth.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Whisk

Remove from heat and let cool to touch.

Whisk dry ingredients: In a small bowl, vigorously whisk together the flour, baking soda, and baking powder.

Ingredients you will need

Baking Soda

All Purpose Flour

Equipment you will use

Whisk

Bowl

Beat eggs, salt, sugar, mint extract, then add chocolate mixture: In a large bowl (can use a mixer), beat the eggs.

Ingredients you will need

Peppermint Extract

Chocolate

Sugar

Egg

Salt

Equipment you will use

Blender

Bowl

Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

Ingredients you will need

Peppermint Extract

Chocolate

Butter

Sugar

Salt

Combine dry and wet ingredients, sour cream:

Ingredients you will need

Sour Cream

Add in half of the sifted flour mixture, mix to combine.

Ingredients you will need

All Purpose Flour

Mix in the sour cream.

Ingredients you will need

Sour Cream

Mix in the remaining flour mixture.

Ingredients you will need

All Purpose Flour

Bake: Spoon the batter evenly into the lined muffin cups.

Equipment you will use

Muffin Liners

Oven

Place in oven in middle rack.

Equipment you will use

Oven

Bake at 350°F for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

Equipment you will use

Toothpicks

Oven

Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Muffin Tray

Use frosting of choice, flavored with a little mint extract.

Ingredients you will need

Peppermint Extract

Frosting

Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.

Ingredients you will need

Cream Cheese Frosting

Fresh Mint

Butter

Cream

In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.

Ingredients you will need

Cream Cheese Frosting

Cream Cheese

Peppermint Extract

Butter

Cream

Milk

Equipment you will use

Hand Mixer

Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.

Ingredients you will need

Powdered Sugar

Peppermint Extract

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

8Tbsps

(1 stick, 4 ounces) unsalted butter 118milliliters

Dutch processed cocoa 57grams

bittersweet chocolate, chopped 177milliliters

flour 1teaspoons

baking powder 1teaspoons

peppermint extract 118milliliters

sour cream 8Tbsps

butter, room temperature (1 stick, 4 ounces)1Tbsp

milk 0teaspoons

peppermint extract 473milliliters

powdered sugar 113grams

cream cheese, room temperature 4

Tbps butter, room temperature (1/2 stick, 2 ounces)355milliliters

powdered sugar (confectioner's sugar)1serving

Fresh mint for garnish

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.