Mint Chocolate Cupcakes

by Nina | August 19, 2012 8:30 pm

I have a confession, I used to hate mint chocolate.  I’m not a fan of Thin Mints, or Frango Mints or Andes.  I always felt like I was eating toothpaste!  But when I asked my friend and owner Shayna of Lizzie Lu Sweets in Atlanta to share one of her recipes I figured maybe, just maybe since it’s in cupcake form I might like it.  Cupcakes make everything taste better right?  Well I am proud to say that I am a changed woman because these cupcakes definitely have just the right amount of mint so it’s not too overpowering but you can still taste (and enjoy) the chocolate flavor.  And if you love mint then these are just right for you.  These cupcakes are a hit every time I make them.  I usually pair them with White chocolate cream cheese, regular cream cheese or vanilla buttercream frosting.

*Please note I have made some changes and the recipe below has been slightly adapted from the original. 

 

Yield: Makes about 24 cupcakes

Ingredients

For the Cupcakes:

For the Frosting:

For garnish:

To make the cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners (24 total).  Melt 1 cup chocolate chips and ½ cup mint chocolate chips and butter together in a double boiler over low heat.  If you don’t have an actual double boiler you can simply use a glass bowl that will fit over the top of a sauce pan.  Melt the chocolate in the bowl stirring frequently.  Be careful not to let the water touch the actual bowl or to boil.  Pour melted chocolate into mixing bowl.  Add eggs, vanilla extract, mint extract and water and stir until blended.

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In a separate bowl combine sugar, flour, baking soda and salt.  Add 1/3 of the dry mixture to the mixing bowl and blend on medium speed for about 30 seconds.  Repeat this twice with 1/3 of the mixture until well blended.  Divide the batter evenly between the prepared cupcake liners. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely before decorating.

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To make the frosting beat together the cream cheese and butter until smooth.  Mix in white chocolate and 1 teaspoon vanilla. Gradually beat in the confectioners’ sugar until the mixture is fluffy on high speed for 3 minutes. Mix in heavy cream.  Frost the cupcakes as desired and top with 1/2 of Andes candy cut diagonally and edible pearls for decoration.

 

Source URL: http://ninascookingjourney.com/mint-chocolate-cupcakes/