Let me just save you the trouble: yes, these are as delicious as they sound.
Mint Chocolate Cupcakes {from 500 Cupcakes}
Ingredients:
for the cupcakes
- 1 1/2 cups self-rising flour
- 4 tbs Dutch-process cocoa powder
- 1 tsp baking powder
- 1 cup superfine sugar
- 2 sticks sweet butter, softened
- 4 eggs
- 1 tsp mint extract
- 1/2 cup semisweet chocolate chips
for the frosting
- 1 1/2 sticks sweet butter, softened
- 2 cups confectioners’ sugar, sifted
- green food coloring
- 1/2 cup semisweet chocolate chips
Directions:
- Preheat the oven to 325 degrees. Place 18 paper baking cups into muffin pans.
- In a medium bowl, sift together the flour, cocoa, and baking powder. Set aside.
- Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips.
- Spoon the mixture into the cups. Bake for 20 minutes.
- Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
- To make the frosting, beat the butter and confectioners’ sugar in a small bowl until smooth and creamy.
- Stir in the mint extract and just enoguh food coloring to turn the frosting a mint green.
- Frost the cupcakes and decorate with chocolate chips.
{Makes 1 1/2 dozen}
Grade: A++++
Comments: Delicious. The perfect blend of mint and chocolate.
