Mint Chocolate Chip Cupcakes
If you read my last post, Basil Mint Cake, then you probably know that I love cake. What I didn’t tell you is how much I love their miniature counterparts. I love cupcakes so much that… well I don’t think words can do it justice.
Watch this short film I created and you will know.
I told you I love cupcakes. This particular cupcake recipe is inspired from my favorite ice cream (Mint Chocolate Chip) and my favorite cookie (Girl Scout’s Thin Mints). In cupcake form the flavors are marvelous.
Oh and a note about my cupcakes. I don’t understand all this silliness about giving muffins muffin tops but ridding the cupcake of that, the best part of any baked good birthed in a cup. So, my cupcakes have muffin tops–err cupcake tops. If you don’t want the cupcake tops then you are going to have to do a lot of convoluted math to reduce the recipe (divide by 2.3 then add .5 to everything… then subtract 20 and multiply by 21). I’m sorry. I have my position on this matter and I will not waver, ergo you will be enjoying these cupcakes, tops and all.
All flippancy aside, these cupcakes are delicious. Try them! You’ll love them. In fact, you may even fall in love with one.
- 3 ounces (1 cup) cocoa powder
- 5 ounces (1 cup) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 ounces (2 sticks) unsalted butter, at room temp.
- 10 ounces (2¼ cups) sugar
- 4 eggs, at room temp.
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¾ cup buttermilk
- 4 ounces semisweet chocolate finely chopped
- 8 ounces (2 sticks) unsalted butter at room temp
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon peppermint extract
- Chocolate shavings
- Preheat an oven to 350F. Line a muffin pan with 12 paper cups.
- Sift together the cocoa, flour, baking powder and salt. Set aside
- Cream the butter and sugar together until light and fluffy, about 5 minutes.
- Add the eggs one at a time and mix until incorporated well.
- Add both extracts and mix in well.
- Add half of the dry mixture into the egg mixture and mix until combined. Add the chopped chocolate to the other half of the dry mixture and set aside.
- Mix in the buttermilk and mix until combined.
- Add the remaining dry mixture with the chopped chocolate into
- the batter and mix until just combined.
- Spoon the batter into the lined muffin pan. Each cup should be filled to just above the brim.
- Bake in a preheated oven for 20-25 minutes or until a toothpick comes out just barely clean (a few straggling crumbs is ok).
- Let cool and prepare the frosting by mixing all of the frosting.
- Once the cupcakes are cool, spread the frosting on each using a piping bag and your preferred piping tip or you can use a frosting spatula. Sprinkle chocolate shavings on top and
- a couple mint leaves if yo have them lying around.
What is your favorite cupcake flavor? My goal is to start baking more cupcakes–I know they’re grossly past their prime in the realm of trendy foods but damn it I think they’re scrumptious!