Friday, June 11, 2010

Chocolate Mint Cupcake with Chocolate Frosting

My super favorite cupcake book Hello, Cupcake! has given us this super moist and rich recipe! These cupcakes have been a hit with both family and co-workers! The mint part comes from small pieces of melted mint thins (like Andes Creme de Menthe Thins). Enjoy!


1 3/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 sticks (12 tbsp) unsalted butter, softened

3/4 cup lightly packed brown sugar

2 large eggs

2 oz unsweetened chocolate, melted

1 cup buttermilk

1 tsp vanilla extract

1 cup chopped mint chocolates (such as Andes Creme de Menthe Thins)


1. Preheat the oven to 350F. Line the muffin cups with paper liners.

2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In another medium bowl, with an electric mixer on high, beat the butter and sugar until light and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Beat in the vanilla. Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating just until blended. Fold in the chopped mint chocolates.

4. Fill the paper liners two-thirds full. (Note: my favorite method for getting batter into the liners is to use a small ice cream scooper and scoop the batter into the liner). Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.

Chocolate Frosting:

1 stick (8 tbsp) unsalted butter, cut into 8 pieces

2 oz semisweet chocolate, chopped

1/2 cup unsweetened cocoa powder

16 oz confectioners’ sugar

1/3-1/2 cup milk


1. Combine the butter and the chocolate in a small saucepan. Melt over medium heat, stirring constantly. Add the cocoa powder and stir until smooth. Transfer the chocolate mixture to a large mixing bowl and beat with an electric mixer.

2. Add the confectioners’ sugar alternately with the milk, adding more milk, if necessary, to thin, and beat until fluffy and smooth.

Source: Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

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