Wednesday, December 17, 2008

Chocolate Mint Chip Cupcakes


(Chocolate Mint Chip Cupcakes)
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon peppermint extract
  • 1/2 cup chocolate milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup (6 ounces) mini semi-sweet chocolate chips
  1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
  2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
  3. In a separate medium-sized bowl combine the flour and baking soda.
  4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
  5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.
(Mint Swiss Meringue Buttercream)
  • 3 egg whites
  • 1 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 teaspoons peppermint extract
  • 1/4 teaspoon vanilla extract
  1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).
  3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
  4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.


tamela said...

ooh yum! my favorite flavors! these are a great idea for the holidays, thanks for posting!

Snooky doodle said...

wow these look so perfect. and the chocolate chips are so cute

anudivya said...

Perfect, I love the addition of chocolate milk in them... awesome.

How To Eat A Cupcake said...

Mint chocolate is definitely one of my faves!

Caitlin said...

So good! I love this and the s'mores recipes. Going on my list of "must try"!

P.S. You should enter my best Valentine's Recipe Competition

Rules, etc, are on my blog:

Winner gets choice of vanilla beans or foodchopper and 1 month of being featured on my blog.



bakery vakery said...

So nice what a design I really love this design chocolate. Thanks, Dear for this post.

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