Indulge in these delightful Mint Chocolate Cupcakes that are sure to impress your family and friends! With a rich chocolate base and a creamy mint frosting, these treats are perfect for any occasion.
Tips for Success
Make sure your ingredients are at room temperature for a smoother batter. Trust me, this part’s so satisfying when you see the batter come together!
Garnishing Your Cupcakes
Feel free to get creative with your toppings! Chocolate shavings or Andes mints add a lovely touch.
Ingredients
- Chocolate Cupcake Ingredients:
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- Mint Frosting Ingredients:
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Instructions
- Make the Cupcakes:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
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Step 2- Melt chocolate and cocoa: In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the boiling water over mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool.
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Step 3- Mix dry ingredients: In a small bowl, whisk together the flour, sugars, salt, and baking soda.
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Step 4- Combine wet and dry ingredients: Whisk sour cream, oil, eggs, egg yolk, vinegar, and peppermint extract into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
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Step 5- Fill muffin cups: Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
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Step 6- Store cupcakes: Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
- Make the Frosting:
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Step 7- Mix frosting ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until the mixture is completely smooth. Scrape down the sides and bottom of the bowl as needed. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Add in green gel food coloring, if desired, and beat until evenly colored.
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Step 8- Pipe frosting: Transfer frosting to a piping bag fitted with a decorative tip and pipe onto each cupcake. Decorate with desired garnish. Serve or store in an airtight container at room temperature for 1 day, or in the fridge for 3 days.
Nutrition
- Calories: 350, Fat: 18g, Carbs: 44g, Protein: 3g
Cooking techniques
Whisking ingredients properly ensures a smooth batter, while using a spring-loaded scoop helps with even distribution of the batter.
Variations or substitutions
Feel free to substitute the bittersweet chocolate with semi-sweet chocolate for a sweeter flavor, or use a dairy-free yogurt for a vegan option!
Storage tips
Store cupcakes in an airtight container to maintain freshness. They can last for up to 1 day at room temperature or 3 days in the fridge.
Notes
*Adjust the amount of peppermint extract to suit your taste preference.
