Mint Chocolate Chip Cupcakes

Name: Mint Chocolate Chip Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters butter, softened; 237 milliliters butter, softened; 1 teaspoon chocolate extract; 237 milliliters crumbled thin creme de menthe chocolate mints; 237 milliliters Dutch process cocoa; 4 larges eggs; 2 drops green liquid food coloring; 237 milliliters Paper baking; 1 teaspoon peppermint extract; 454 grams package powdered sugar; 0 teaspoons salt; 1 teaspoons salt; 227 grams semisweet chocolate, chopped; 473 milliliters superfine sugar; 473 milliliters boiling water; 651 milliliters all-purpose soft-wheat flour; 59 milliliters whipping cream; 237 milliliters whipping cream

Mint Chocolate Chip Cupcakes requires around 45 minutes from start to finish. This recipe makes 24 servings with 455 calories, 4g of protein, and 22g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have eggs, peppermint extract, dutch process cocoa, and a few other ingredients on hand, you can make it. It is an inexpensive recipe for fans of American food.

Instructions

Preheat oven to 350 degrees.

Equipment you will use

Oven

Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

Equipment you will use

Blender

Bowl

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

Ingredients you will need

Chocolate Extract

Butter

Cocoa Powder

All Purpose Flour

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Ingredients you will need

Cooking Spray

Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.

Equipment you will use

Oven

To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Whisk

Bowl

Fill each cupcake with Chocolate Ganache. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.

Ingredients you will need

Chocolate

Cupcakes

Frosting

Equipment you will use

Wooden Spoon

Kitchen Scissors

To prepare frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Ingredients you will need

Powdered Sugar