mint chocolate cupcakes
Cupcakes SERIOUSLY needed to happen in this house like, two weeks ago. GOSH. I can’t believe that it has taken me this long to bake some!
I have a soft spot in my heart for these things. When you’re a kid, nothing makes you happier than a kiss on the cheek from mom and a cute little cupcake waiting for you in your lunchbox (well, for me at least). I saw some Andes Mints (tiny gifts from God, I swear to you) in the store a few days ago and I just knew that I had to bake with them. Creamy chocolate on the outside, cool mint on the inside…gahhhhh, I’m smiling ear to ear just thinking about ’em!
These cupcakes are simply divine. I whipped up some rich chocolate buttercream to ice with, and topped them off with both whole and crushed Starlight candies. They’ve already been shared with a few friends – rave reviews all around! I’m also going to include the buttercream recipe that can be altered slightly to ice anything your heart desires.
Mint Chocolate Cupcakes
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, melted
2 1/4 cups white sugar
1 teaspoon vanilla extract
1-1/2 cups milk
1/3 cup chopped Andes Mints
Preheat oven to 350 degrees Fahrenheit. Line muffin tins with either foil or paper liners. (This recipe WILL stick to muffin tins, so I don’t recommend greasing your pans.) Set aside.
Combine all dry ingredients in a medium mixing bowl. Add butter and milk, stir. With an electric mixer on medium speed, add vanilla, then add eggs one at a time, scraping the sides of the bowl as you go.
Fill muffin cups with batter about 3/4 full. For ease and maximum cleanliness, I use an 1/8 cup measure to fill the cups – this is usually the exact amount that needs to be there…gotta love small cup measures! Bake for 17-20 minutes. Remove from oven and place on wire racks until cool. Ice with Chocolate Buttercream, and top with crushed peppermint candies (or anything else that you wanna put on top of your cupcakes)!
Helena’s Chocolate Buttercream Icing
1/2 cup Crisco (om nom nom)
1 stick unsalted butter, softened
1 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 lb. powdered sugar
1/4 cup heavy whipping cream
In a large bowl, cream butter and Crisco with an electric mixer until smooth. Add cocoa, vanilla, and heavy cream. Add the powdered sugar gradually, mixing until smooth. When fully combined, turn mixer to highest setting and whip for 45 seconds. If you put this icing in an airtight container, it should keep for up to two weeks.