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Mint Chocolate Cupcakes
Recipes:
Ingredients
Cupcakes
- 24 thin chocolate mint cookies divided
- 1 c flour
- 1 c sugar
- 6 tbsp cocoa powder sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 c vegetable oil
- 1/2 c buttermilk
- 1 egg
- 1 tsp vanilla
- 1/2 c hot coffee
Mint Buttercream and Garnishes
- 1 c salted butter room temperature
- 3 1/2 c powdered sugar
- 2 tbsp milk
- 1/4 tsp peppermint extract
- 2 drops green food coloring
- Additional cookies for garnish if desired
Instructions
- Preheat oven to 350°F and prepare cupcake tin with liners.
- Add a cookie to the bottom of each of the 16 cupcake liners.
- Place the remaining cookies into a bag and crush them into pea-sized crumbs. Set aside.
- Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
- In a separate bowl, whisk together the oil, buttermilk, egg and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
- Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through. Stir in the cookie crumbs.
- Fill cupcake liners about 2/3 full and bake for 14-17 minutes or until a toothpick comes out clean. (A few crumbs sticking to the toothpick is fine, but you don't want it gooey).
- Cool in the pan for a few minutes then remove to a wire cooling rack to cool completely.
- In a stand mixer with the paddle attachment, beat the softened butter for a minute or until light and fluffy. Add powdered sugar, milk, extract and coloring. Beat on high for 2 minutes. If the frosting is too thin, add additional powdered sugar (1/4 c at a time). If it's too thick, add additional milk (1 tsp at a time). You can also add additional mint extract and/or coloring if you'd like.
- Use a knife or a piping bag to top the cooled cupcakes with frosting and garnish with additional cookies.
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