CHOCOLATE MINT CUPCAKES!!

Chocolate Mint Cupcakes

YIELD: 3 dozen

 

Ingredients:

For the Cupcakes:

1/2 cup semi-sweet chocolate
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk
2 cups Andes Crème de Menthe baking chips

For the Mint Buttercream

4 sticks butter, softened
1/4 - 1/2 teaspoon peppermint extract
2 teaspoons vanilla extract
2 pounds powdered sugar
4-6 tablespoons milk

Directions:

For the Cupcakes

Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Now, add in the buttermilk. Beat until well incorporated.

Add the flour mixture in 3 increments and beat until smooth. Stir in the Andes Crème de Menthe baking chips. Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before frosting.

For the Buttercream:

Cream butter in electric mixer or using a stand mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add milk and mix until combined.

Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add vanilla and peppermint extracts and food coloring (if desired), and mix at medium-high speed until light and fluffy (2-3 minutes).

Add more cream or sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.

Notes:

To freeze frosted cupcakes, place cupcakes on a baking tray and freeze until solid. Then, place cupcakes inside a freezer safe plastic zip top bag or freezer safe plastic container. Return to the freezer. Alternately, you may freeze the cupcakes in this same method with our the frosting and then frost them later after they have thawed.