Chocolate Mint Cupcakes (photo)

Chocolate Mint Cupcakes

Posted by on

Cupcake recipe is adapted from a Cook's Illustrated recipe for dark chocolate cupcakes. If you would like to frost the cupcakes, I've included two recipes for a mint-flavored frosting. The butter cream version is quite sweet, the cream cheese version is a little less sweet and has a tang from the cream cheese.

Ingredients

Cupcake Ingredients

  • 8 Tbsp (1 stick, 4 ounces) unsalted butter
  • 1/2 cup Dutch processed cocoa
  • 2 ounces bittersweet chocolate, chopped
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons mint extract
  • 1/2 cup sour cream

Optional Buttercream Frosting Ingredients

  • 8 Tbsp butter, room temperature (1 stick, 4 ounces)
  • 1 Tbsp milk
  • 1/4 to 1/2 teaspoon peppermint extract
  • 2 cups powdered sugar

Optional Cream Cheese Frosting Ingredients

  • 4 ounces cream cheese, room temperature
  • 4 Tbps butter, room temperature (1/2 stick, 2 ounces)
  • 1/4 to 1/2 teaspoon peppermint extract
  • 1 1/2 cups powdered sugar (confectioner's sugar)
  • Fresh mint for garnish

Method

Cupcakes

1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

2 In a small bowl, sift together the flour, baking soda, and baking powder.

3 In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

5 Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.

Frosting

1 In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.

2 Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.

Main Ingredients

Course

Type

Cuisine