Recipe of Award-winning Mint Chocolate Chip Cupcakes
Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Speedy Mint Chocolate Chip Cupcakes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mint Chocolate Chip Cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mint Chocolate Chip Cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mint Chocolate Chip Cupcakes is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mint Chocolate Chip Cupcakes estimated approx 20 mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Mint Chocolate Chip Cupcakes using 22 ingredients and 10 steps. Here is how you cook that.
A friend gave me this recipe but I love these cupcakes!
Ingredients and spices that need to be Take to make Mint Chocolate Chip Cupcakes:
- Chocolate Cake
- 1 cup Dutch process cocoa
- 2 cups boiling water
- 1 cup butter, softened
- 2 1/2 cup superfine sugar
- 4 large eggs
- 2 3/4 cup all purpose soft-wheat flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 t choclate extract
- Chocolate Ganache
- 1 cup whipping cream
- 8 oz semisweet chocolate, chopped
- Mint Frosting
- 1/2 cup butter, softened
- 1/4 cup whipping cream
- 1 t peppermint extract
- 1/8 t salt
- 16 oz powdered sugar
- Topping
- 1 cup crumbled thin creme de menthe chocolate mints
Steps to make Mint Chocolate Chip Cupcakes
- Prepare the chocolate cake by preheating the oven to 350° F. Place baking cups in muffin pans amd coat with cooking spray.
- In a bowl, combine cocoa and boiling water. Stir until blended and smooth; cool cometely.
- In a seperate bowl, beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition.
- In another seperate bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in extract.
- Fill muffin pans 2/3 full. Bake 12-15 minutes. Cool in pans, then on wore rack 10-15 minutes each.
- To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
- Fill each cupcake with ganache. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
- To prepare frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
- Frost each cupcake with Mint Frosting. Top each with crumbled chocolate mints.
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