November 2, 2012

Mint Chocolate Chip Cupcakes

I can't believe it took me as long as it did to make mint chocolate chip cupcakes for work, but the recipe I found at My Baking Addiction convinced me to make them. Mint and chocolate is a wonderful flavor combination, although it can't quite top the peanut butter and chocolate combo.

These were a hit with my co-workers. And me. And my hubby. And my 1-year-old son. Get the point?

Mint Chocolate Chip Cupcakes
1 1/2 cups flour
3/4 cup cocoa
1/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/4 cup soft butter
1 cup sugar
1/2 cup brown sugar
2 eggs, room temperature
1 tsp. vanilla
1/2 tsp. peppermint extract
1 cup milk, warm
4 sticks butter, room temperature
1.5 pounds powdered sugar, sifted
2 tsp. vanilla
3 to 4 Tbsp. heavy cream
Green gel dye
1/4 tsp. pure peppermint extract
2 oz. semi-sweet chocolate, melted and cooled
2 Tbsp. unsweetened cocoa powder

Preheat oven to 350ºF. Line 24 cupcake tins. In medium bowl, sift together flour, cocoa, baking soda, baking powder and salt.

In a large bowl, cream together butter and sugars. Beat in eggs one at a time. Add vanilla and mint extract.

Add flour and milk, alternating in three additions, ending with flour. 

Evenly distribute into prepared muffin tins. Bake 15 to 17 minutes or until a toothpick comes out clean or until the cake springs back when lightly pressed. Cool completely on a wire rack.

To make the frostings, beat the butter on medium-high speed for about 5 minutes. Turn the mixture down to low speed, and gradually add in the powdered sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed, and beat the mixture for about 3 to 4 minutes or until light and fluffy.

Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting. Turn the mixer on, and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.

Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.

Carefully fill piping bag with both frostings, so they'll both come out when you squeeze the bag. Pipe frosting onto cupcakes. Makes 24 cupcakes. (You could be less sophisticated with the frostings, and make mint chocolate frosting rather than making the frostings separate. Just combine all the frosting ingredients, less the green dye.)

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