Celebrate Spring with Mint Chocolate Cupcakes

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.

MINT CHOCOLATE CUPCAKES WITH MINT BUTTERCREAM FROSTING

What you need:

  • 1-3/4 cups all-purpose flour
  • 1-3/4 cups sugar
  • 3/4 cup Dutch-process cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup butter, softened
  • 1 (16 oz.) container dairy sour cream
  • 2 eggs
  • 1 teaspoon peppermint extract
  • Mint buttercream frosting (recipe below)

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.

Mint Buttercream Frosting

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!

Comments

  • Brian Montgomery

    These are DELICIOUS.

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  • Holly Hoover

    Those of us who are lucky enough to work with Leidra get to try the tasty treats she blogs about. These cupcakes are awesome!

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  • Diana Sankey

    http://www.theycallmeoldfashioned.com/2010/04/mint-chocolate-cupcakes-w-mint.html Thank you, Thank you for this recipe! I was catering an event and needing to make 100 plus cupcakes, I wanted to make 5 different kinds, and choose yours as one of those! It turned out that THIS cupcake was the most popular and was gone in no time!! It is amazingly scrumptous! :o) I have a blog in which I post a lot of recipies and above is the link to my post about your cupcake! thanks!

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  • Leidra Horton

    Thanks for your feedback Diana! So glad to hear that this recipe worked out as well as it did for you!

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  • Leidra Horton

    Thanks for your feedback Diana! So glad to hear that this recipe worked out as well as it did for you!

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