Mint Chocolate Cupcakes Food

MINT CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350F degrees and line 2 12-cavity muffin tins with cupcake liners. The recipe will make about 18-20 cupcakes total.
• First - whisk together the dry ingredients (flour, cocoa, baking soda, baking powder and salt) in a large bowl.
• In a separate large bowl beat together the oil, sugar, eggs, vanilla and sour cream using a stand or hand-held electric mixer until combined and no sugar lumps remain. With the mixer on low speed add in about half of the flour mixture followed by half of the buttermilk until combined. Turn off the mixer and scrape down the sides of the bowl as needed. Repeat with the second half of the flour mixture and buttermilk until smooth.
• Spoon the batter into the prepared muffin pan - you should end up with 18-20 cupcakes total. Bake for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool fully before frosting.
• While the cupcakes are cooling, make the frosting. Using a stand or hand-held electric mixer beat the butter on medium speed until the color has lighted and the butter is fluffy. Turn down the mixer to low and add in about 1/2 to 1 cup of icing sugar at a time. After almost combined, turn the mixer to high speed and beat for 5-10 seconds. Repeat with the rest of the icing sugar. Once almost all of the icing sugar has been added, beat in the whipping cream 1 tablespoon at a time until the desired consistency is reached. Then add in the mint extract about 1/2 teaspoon at a time along with the green food coloring until the desired color and level of minty-ness is reached.
• Frost the cupcakes using a piping bag or with the flat-edge of a knife. Sprinkle with mini chocolate chips for decoration.

MINT CHOCOLATE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.
• Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.
• Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.

WINNER MINT CHOCOLATE CHIP AND FRESH MINT BUTTERCREAM CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
• Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes. Remove from the heat and leave to cool.
• Sift the flour, salt, and baking powder into a small bowl and set aside. Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl and add the eggs while mixing on medium speed. Scrape down the sides of the bowl again and switch to low speed. Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour. Reserve the remaining cream.
• Finely chop the chocolate and mix into the batter by hand.
• Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale. Add the mint-infused cream and continue beating. Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.
• To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired.

MINT CHOCOLATE CUPCAKES

Steps:

• Combined all the dry ingredient.
• Add all the wet ingredients.
• Mix well for 2 to 3 minutes.
• From here you can make cupcakes or cake.
• Your choice.
• For cupcakes bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
• For a 8x8-inch pan, grease the pan lightly, and bake at 350°F for 35 minutes or until the toothpick comes out clean.
• Let cool and frost with green icing or frosting and enjoy.

MINT CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
• Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
• Scoop batter into the muffin tin.
• Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
• Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
• Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

MINT CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190 C (gas mark 5). To make the cupcakes, place the butter and sugar in a bowl and cream until smooth. Whisk the eggs separately, then add to the mixture along with the flour, until everything is mixed together.
• Then stir in the chocolate drops. Divide the mixture between 12 standard sized cupcake cases and bake in the oven for 14-16 minutes. Check that the the cakes are firm to the touch, and the move the cakes to a wire rack to cool.
• For the topping, cream together the butter and the icing sugar until creamy. Then add the vanilla extract, peppermint flavouring and the green food colouring stir well.
• Spread the topping over the cakes evenly using a knife, then scatter the chocolate sprinkles over the top of each cake.

MINT DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
• Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
• Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
• Mix milk, vinegar, and peppermint extract together in another small bowl.
• Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
• Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
• Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
• Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

MINT CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, beat the butter and sugar together in a bowl until the mixture is light and fluffy. Add the eggs, flour and peppermint flavouring and beat the mixture unitl smooth, then stir in the chocolate drops.
• Divide the mixture between the paper cases and bake in the centre of the oven for 12 to 15 minutes until the cakes have risen and are just firm to touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• For the frosting, beat the butter in a bowl to soften it. Add the confectioner's sugar, boiling water and vanilla extract and beat until the frosting is very smooth and pale in colour. Add some green colouring and some pepperment flavoring and mix well. Spread over the cupcakes and then scatter chocolate sprinkles on top.
• Note: You can add green colouring to the cupcake mixture to give you cupcakes a great look. It might look funny at first, but once the topping is on it looks really good.