Thursday, August 19, 2010

Mint Chocolate Cupcakes

Another birthday at the office this week meant another excuse to make delicious sweets.  This time, the girls planted the seeds that something with mint and chocolate would be a good idea. Then during the afternoon, I got an email with a link to the Cupcake Bakeshop recipe below from the birthday boy. The truffle cupcakes sound delicious, but the mint idea made me think of a recipe for Mint Chocolate Cupcakes from Tasty Kitchen.  So, I decided to at least use the dark chocolate ganache from the truffle cupcakes, since all the best mint and chocolate combos have dark chocolate.  The cupcakes were really yummy and definitely worth making again! Thanks again to Nigel for helping!

Mint Chocolate Cupcakes
From ManicMother on Tasty Kitchen

2 cups White Sugar
1-¾ cup All-purpose Flour
¾ cups Unsweetened Cocoa Powder
1-½ teaspoon Baking Powder
1-½ teaspoon Baking Soda
1 teaspoon Salt
2 whole Eggs
1 cup Milk
½ cups Vegetable Oil
2 teaspoons Vanilla Extract
¾ cups Boiling Water

FOR GANACHE (from Cupcake Bakeshop):
6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)
1 cup heavy cream
1 teaspoon vanilla
pinch salt

½ cups shortening
½ cups Unsalted Butter
3-¾ cups Confectioner's Sugar
¼ teaspoons Salt
1 teaspoon Clear Imitation Vanilla Extract
1-½ teaspoon Mint Extract
3 ounces, fluid Heavy Whipping Cream


Preheat oven to 350 degrees.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 min. Stir in the boiling water. Batter will be thin. Pour into cupcake liners (about 3/4 full). Bake 12-16 minutes or until a toothpick comes out clean. Cool completely.

Chop chocolate and transfer into a heat proof bowl.  Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.  Let sit for 1 minute then stir until combined.  Add vanilla and salt. Stir until combined.   Let cool until at spreading consistency.

To make the frosting, mix together the shortening and butter, until smooth. Add powder sugar, mix well. Add salt, vanilla, mint extract, and whipping cream blend on low speed until moistened. You can add more powder sugar for a firmer frosting. Beat at high speed until frosting is fluffy.
Using a pastry bag, pipe the frosting on top of the ganache (if you don’t have a pastry bag, fill a Ziploc and cut a tip.) Yields 2 dozen cupcakes.

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