Chocolate Thin Mint Cupcakes

Name: Chocolate Thin Mint Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 Tb canola oil, if needed; 1 Tb coconut oil; 2 Tbs creme de menthe; 3 Tbs honey; 1 pinch big of salt; 113 grams unsweetened chocolate; 1 teaspoon vanilla extract

The recipe Chocolate Thin Mint Cupcakes could satisfy your American craving in around 45 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains around 7g of protein, 44g of fat, and a total of 562 calories. 5 people found this recipe to be scrumptious and satisfying. If you have vanillan extract, coconut oil, creme de menthe, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Preheat the oven of 350 degrees.Peel and shred the zucchini with a hand grater or food processor, set aside.

Ingredients you will need

Zucchini

Equipment you will use

Food Processor

Grater

Oven

Combine the dry ingredients, set aside.In a mixer, combine the wet ingredients (except for the zucchini) and beat until just about uniform. Sometimes the banana stays a little bit lumpy and thats ok. Stir in dry ingredients, scraping down the sides and bottom of the bowl. Stir in the zucchini. Use an ice cream scoop and divide into cupcake cups. I got 15 cupcakes, but no joke, I ate a significant amount of batter.

Ingredients you will need

Ice Cream

Cupcakes

Zucchini

Banana

Equipment you will use

Ice Cream Scoop

Muffin Liners

Blender

Bowl

Bake for 15-20 minutes, until they are nicely domed and tops spring back with a tiny touch. You can also test to see if a toothpick comes out clean. Mine were done at 18 minutes.

Equipment you will use

Toothpicks