chocolate mint cupcakes
Chocolate mint ice cream is my absolute favorite flavor, and I can never resist the dark chocolate mints from Trader Joe’s (in fact, I like to chop a few mints and sprinkle them over my ice cream for the ultimate indulgence!). With my weakness for those flavors, creating chocolate mint mini-cupcakes seemed only inevitable. Each cupcake is topped with a kiss of peppermint buttercream for a delicious cooling sensation – I especially love serving these slightly chilled.
To those of you who are mothers, I wish you a Happy Mother’s Day! If you are seeking inspiration and a way to bless a mother in your life, may I recommend tangerine-vanilla tea cakes or chocolate chip crumb cakes? Last but not least, I have a giveaway planned this weekend, so visit again on Saturday for the details!
Chocolate Mint Cupcakes
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/4 cups sugar
6 Tbsp unsalted butter, softened
1/8 tsp peppermint extract
2 large eggs
1 2/3 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
2 1/4 cups powdered sugar
1/8 – 1/4 tsp peppermint extract (depending on your preference)
Preheat oven to 350°F and line two 12-cup mini muffin pans with baking cups. Whisk together boiling water and cocoa, then cool completely. Beat sugar, butter, and peppermint extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs and beat well. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Add half of flour mixture to sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.
Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely.
To make buttercream, beat butter in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar and beat until smooth. Add peppermint extract and beat on medium speed until airy. Fit a pastry bag with a large French tip and pipe a spiral onto each cupcake. Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
Yield – 44 mini-cupcakes (serving size: 1 cupcake)
Calories – 112
Carbs – 16