With the Saint Patrick’s Day holiday rapidly approaching and outdoor temperatures accelerating to unseasonably high levels (64 degrees today!), it’s time to break out the festive green food coloring and crisp, tingly mint extracts to ring in the springtide season.
This year, in honor of the upcoming festivities, I decided that I would share with you my all-time, hands-down, no-doubts-about-it, favorite-dessert-that-was-ever-concocted, recipe, so that you too may enjoy this sinfully-rich, mouth-watering treat for years to come.
What you need:
What you do:
As with all great cupcake recipes, you must start by preheating the oven to 350 degrees Fahrenheit. Then, fill your muffin pans with baking cups (about 24). Next, get a large mixing bowl, and stir together the flour, sugar, cocoa, baking soda, and salt. To this, add in the butter, sour cream, eggs, and peppermint extract. Using an electric mixer, beat on medium speed for about 3 minutes. By this time, you should be smelling the tempting aroma of the chocolate-peppermint variety. Pour this batter into your baking cups, and bake for 40 to 45 minutes until done.
While the cupcakes are cooling, get out another large mixing bowl and cream together, 1/2 C. solid vegetable shortening with 1/2 C. of softened butter. When well mixed, add 1 t. of peppermint extract. Then, gradually add 4 C. of sifted confectioners’ sugar (one cup at a time) while beating well on medium speed. When all of your sugar has been mixed in, your frosting will seem to be pretty dry. THIS IS GOOD! Add 1 T. milk and as much green food coloring as you desire, while beating at medium speed until your frosting is light, fluffy, and a nice, minty green color. (Makes about 3 cups)
Now that the frosting is ready to go, you are set to decorate your mint-chocolate cupcakes accordingly. For best results, use a decorating bag to pipe your frosting onto your cupcakes. To garnish, add a few mini chocolate chips or some festive sprinkles!