Chocolate Cupcakes with Mint Chocolate Chip Butter Cream

cool as a cupcake

Chocolate and mint…. Can’t get much better than that! Mint chocolate chip ice cream is one of my favorite types of ice cream and I love recreating that flavor in butter cream and this chocolate cake is so good! Once I gave these to my friends they described it as tasting like Andes Candies and warm mint chocolate chip ice cream … and that was good, that was the plan!

When making chocolate cake, I always add coffee. Just replace the water in the recipe with coffee and the chocolate becomes so much richer and amazing! ALWAYS TRY TO DO THIS.

Make these next time you want to impress! 

START!

Preheat your oven to 350 degrees

Line a cupcake tin (this recipe makes 12 cupcakes)

If you want more cupcakes or frosting, double this recipe

INGRIDIENTS

Cake

–          1 cup and 2 tablespoons of flour

–          ¼ cup of unsweetened cocoa powder

–          1 ¼ teaspoon of baking soda

–          ¼ teaspoon of salt

–          ¼ teaspoon of cinnamon

–          1 large egg

–          ½ cup of light brown sugar (packed)

–          ½ cup of white sugar

–          ½ cup and 2 tablespoons of whole milk

–          ⅓ cup of strong coffee (cooled)

–          ½ cup (1 stick) of melted butter

Whisk together the flour, cocoa, baking soda, salt and cinnamon in a bowl. In a large bowl mix the egg both sugars, then add the milk, coffee, and butter and mix together. Slowly add the dry ingredients (flour, etc.) to the wet ingredients. Once combined, fill the cupcake tin, each about ⅓ the way full.

Bake for about 13-15 minutes or until the cakes spring back when touched!

Butter Cream

–          1 stick of softened butter

–          1 ½ cup powdered sugar

–          1 ½ tablespoon of peppermint extract

–          ⅛ teaspoon of vanilla extract

–          2 drops of green food coloring

–          ⅛ cup of chopped dark chocolate

Use a stand mixer or a hand mixer and put the butter in a bowl. Add a little powdered sugar at a time to the butter and make sure it is fully incorporated before adding more. Once about a cup of powdered sugar is added, add the peppermint extract and vanilla extract. Mix and add the remaining powdered sugar. Add the food coloring and mix; this should be a light green mint color! Then gently stir in the chopped dark chocolate.

This should look like the ice cream!

Pile it on the cooled cupcakes!

COOL ∙ MINT ∙ CUPCAKES

END!

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