Mint Chocolate Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
5 ounces (142 grams) bittersweet chocolate, finely chopped
02 -
1/3 cup (28 grams) Dutch-processed cocoa powder
03 -
1/2 cup boiling water
04 -
3/4 cup (95 grams) all-purpose flour
05 -
1/2 cup (100 grams) granulated sugar
06 -
1/2 cup (100 grams) packed light brown sugar
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1/2 cup (113 grams) sour cream or full-fat plain yogurt, at room temperature
10 -
1/4 cup vegetable oil
11 -
2 large eggs plus 1 egg yolk, at room temperature
12 -
2 teaspoons white vinegar
13 -
1/2 teaspoon peppermint extract
→ Mint Frosting
14 -
3 cups (375 grams) powdered sugar, sifted
15 -
8 ounces (227 grams) unsalted butter, at room temperature
16 -
1/4 teaspoon fine salt
17 -
1/4 to 1/2 teaspoon peppermint extract
18 -
1 to 2 tablespoons heavy cream
19 -
Green gel food coloring, optional
20 -
Sprinkles, chocolate shavings, or Andes mints, for garnish
# Instructions:
01 -
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners. In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the boiling water over the mixture, cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool.
02 -
In a small bowl, whisk together the flour, granulated sugar, light brown sugar, salt, and baking soda.
03 -
In the cooled chocolate mixture, whisk in sour cream, vegetable oil, eggs, egg yolk, white vinegar, and peppermint extract until smooth. Stir in the dry mixture until fully incorporated, being careful not to overmix.
04 -
Using a spring-loaded scoop, divide the batter evenly among the prepared muffin cups. Bake for about 20 minutes or until the cupcakes are set and firm to the touch. Let cupcakes cool in the pan on a wire rack for 10 minutes before removing to cool completely, about 1 hour.
05 -
In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar and unsalted butter on low speed until well blended. Increase speed to medium and beat for another 3 minutes until smooth. Scrape down the sides and bottom of the bowl, then add fine salt, peppermint extract, and heavy cream. Continue beating on medium for 1 minute until light and creamy. Optionally, mix in green gel food coloring to reach desired shade.
06 -
Transfer frosting to a piping bag fitted with a decorative tip. Pipe onto each cooled cupcake and garnish with sprinkles, chocolate shavings, or Andes mints. Serve immediately or store in an airtight container.
# Notes:
01 -
Use peppermint extract instead of mint or spearmint for best results.