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Mint Chocolate Cupcakes Recipe

★★★★★

4.4 from 71 reviews
  • Author: Harry
  • Total Time: 1 hour 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Mint Chocolate Cupcakes offer a rich and moist chocolate base infused with refreshing peppermint flavor, topped with a creamy, buttery peppermint frosting tinted with green gel food coloring. Perfectly balanced with a hint of mint and garnished with sprinkles or chocolate shavings, these cupcakes provide a festive touch for any occasion.

Ingredients

Scale

Cupcakes

  • 5 ounces (142 grams) bittersweet chocolate, finely chopped
  • 1/3 cup (28 grams) Dutch-processed cocoa powder
  • 1/2 cup boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) sour cream or full fat plain yogurt, at room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs plus one egg yolk, at room temperature
  • 2 teaspoons white vinegar
  • 1/2 teaspoon peppermint extract

Frosting

  • 3 cups (375 grams) powdered sugar, sifted
  • 8 ounces (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon peppermint extract
  • 1 to 2 tablespoons heavy cream
  • Green gel food coloring
  • 6 sprinkles, chocolate shavings, or Andes mints for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with foil or paper liners to prevent sticking and ensure easy cupcake removal.
  2. Make Chocolate Mixture: In a medium heatproof bowl, combine the finely chopped bittersweet chocolate and Dutch-processed cocoa powder. Pour the boiling water over the mixture, cover, and let it stand for 5 minutes. Then whisk gently until smooth, and set aside to cool.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, fine sea salt, and baking soda to evenly distribute the leavening agents and sugars.
  4. Combine Wet Ingredients: Whisk the sour cream (or full fat plain yogurt), vegetable oil, eggs, egg yolk, white vinegar, and peppermint extract into the cooled chocolate mixture until fully blended and smooth.
  5. Mix Batter: Gradually stir the dry ingredient mixture into the wet chocolate mixture. Mix gently just until smooth, being careful not to overmix to maintain cupcake tenderness.
  6. Fill Muffin Cups and Bake: Using a spring-loaded scoop, evenly divide the batter among the lined muffin cups. Bake in the preheated oven for about 20 minutes or until cupcakes are set and firm to the touch.
  7. Cool Cupcakes: Let the cupcakes cool in the muffin pan on a wire rack for 10 minutes. Then remove them from the pan and allow to cool completely on the wire rack, about 1 hour.
  8. Make Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the sifted powdered sugar and unsalted butter on low speed until blended. Increase to medium speed and beat for an additional 3 minutes until the mixture is smooth and creamy. Scrape the bowl sides as needed.
  9. Add Flavor and Color: Add the fine sea salt, peppermint extract, and heavy cream. Beat on medium speed for 1 minute or until light and fluffy. Adjust cream quantity to reach desired consistency. Incorporate green gel food coloring and mix until evenly tinted.
  10. Decorate Cupcakes: Transfer the frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto each cooled cupcake. Garnish with sprinkles, chocolate shavings, or Andes mints as desired.
  11. Storage: Serve immediately or store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.

Notes

  • Ensure all eggs and dairy are at room temperature for better batter texture and incorporation.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • If you prefer a stronger mint flavor, increase peppermint extract slightly, but be cautious as it can become overpowering.
  • Use green gel food coloring sparingly to achieve vibrant but natural-looking frosting color.
  • Store cupcakes at room temperature if consuming within a day to maintain moisture; otherwise refrigerate.
  • The vinegar reacts with baking soda to help the cupcakes rise and remain tender.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mint chocolate cupcakes, peppermint cupcakes, chocolate cupcakes, mint frosting, holiday cupcakes, easy cupcake recipe

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Find it online: https://dishesbyharry.com/mint-chocolate-cupcakes-recipe/