Chocolate mint cupcakes. The chocolate mint flavored cupcake is rich and moist, and the chocolate buttercream frosting is creamy and sweet. It’s dessert perfection!
It’s November and time is flying by to ring in the end of the year. My holiday haters can dance with their hands over their eyes cringing at the ads for gifts and complaining about the holiday music – but to me its heaven.
I don’t think I have ever been so happy to shop as today when I stepped into a Bath and Body Works to be greeted by Harry Connick Jr. singing Christmas carols and the world smelling of cookies and evergreens. Yeah, they got a few pennies out of my pocket, and the best part is, none of it was for me.
I <3 holiday shopping for people. Love it. I smiled as I made my purchases and it whistled holiday songs to myself the rest of the day. It made my trip to the big box store seem bearable and really got me in the mood for all of the work I had to do the rest of the day, prepping chocolate mint cupcakes for a friend’s baby shower and getting aprons ready for the holiday season. Now, if only I could get the rest of the world in my good mood.
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Chocolate-Mint Cupcakes
Adapted from Martha Stewart (isn’t she so handy?)
Makes about 18
Ingredients:
1 1/2 cups all-purpose flour- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teas baking soda
- 3/4 teas baking powder
- 3/4 teas salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tbs vegetable oil
- 3/4 cup warm water
- 1 teas pure peppermint extract
- Chocolate frosting, recipe follows
Preparation:
Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
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Chocolate Frosting
- 1 stick plus 2 tbs butter, softened
- 5 cups confectioners sugar
- 3/4 cups cocoa powdered
- 1/4 teas salt
- 8 tbs milk
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I ended up splashing extra milk in to thin the frosting out a bit, but used too much and had to add 2 more cups of powdered sugar. Yeah, I’m still riding that sugar high, but these chocolate mint cupcakes were totally worth it.
Update!
These chocolate mint cupcakes were featured on Foodbuzz Top 9!
Wowww.. look at that perfectly iced chocolate frosting. BEAUTIFUL!!
i also love the holidays and everything about them put me in a good mood! can’t wait to start shopping for gifts:-)
These look so amazing! I love chocolate and mint.
Wonderful job. I haven’t made anything with mint in far too long…I must correct this. 😉
Oh…my…WOW! Those cupcakes look phenomenal! Your photography is amazing Kita.
I love the combination of chocolate and mint. That frosting is so shiny and it looks so creamy!
Beautiful cupcakes! I’m making these for my son’s birthday, he loves chocolate mint! Congrats on making the top nine!
The ganache itself is to die for! Well done!
I love the chocolate and mint combination! Congrats on the top 9.
thanks for sharing, it was delicious!!