Mint Chocoate Cupcakes

You can, in fact, bake without a Kitchen Aid mixer.  While staying at my parent’s house for a bit, I needed to get my baking on, and they don’t have a stand mixer.  I baked for years without a mixer and now it is hard to imagine life without one!

Often when I’m in Michigan I get together with my mom, aunts, grandma, and cousins for a ladies’ dinner.  We laugh, eat steak, and drink margaritas!  This year my cousin wanted to celebrate her half birthday since her real birthday gets overshadowed by the holiday season.  I love having a summer birthday!  It’s perfect for mid-year presents and celebrations so I can understand why it would stink to have a winter birthday.

I sent Robyn a list of three possible cupcakes that I knew I could make without a stand mixer.  Unfortunately, this eliminated meringue buttercreams, which are my favorite but require looooooooooong beating times.  I was glad Robyn chose these particular cupcakes because I love the idea of two-tone and two-flavor frostings.  This technique makes the cupcakes look extra fancy!

These cupcakes feature my favorite chocolate cupcake recipe with Andes Mint chips mixed in.  The cake is moist and tender and perfectly chocolately.  The frosting is easy and very sweet.  To make two-tone frosting, make the based and then divide it in half.  To one half add in melted chocolate and cocoa powder and to the second half add the mint flavoring and green coloring.  One base, two frostings!  I would prefer a Swiss Meringue base because it is less sweet.  This technique of making a base frosting and then adding flavorings has awesome and infinite possibilities!!

What types of frosting combos would you like to see?

Print the Recipe

Mint Chocolate Cupcakes
Yield – 12 cupcakes
Inspired by My Baking Addiction
Adapted from Chocolate Cupcakes

3/4 cups flour
1/3 cup cocoa, I use Hershey’s Special Dark
3/4 cup sugar
5/8 teaspoon (1/2 +1/8 teaspoon) baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1 teaspoons vanilla
1/4 cup + 2 tablespoons 2% milk
1/3 cup hot water
6 tablespoons Andes Creme de Menthe Chips

  1. Preheat the oven to 350 F.
  2. Whisk together the flour, cocoa powder, sugar, soda, powder, and salt into a large bowl.
  3. Measure the milk and oil.
  4. Add the egg and the vanilla to the mixing glass and beat together with a fork.  Add the wet ingredients to the dry ingredients.
  5. Mix until just combined and then scrape down the sides.  Add hot tap water and whisk until the batter is well combined.
  6. Use a 1/4 cup measuring cup to pour the batter into lined cupcake tins.
  7. Place 1/2 tablespoon of the mint chips on top of each cupcake.
  8. Bake for 18-20 minutes or until a toothpick inserted insides comes out clean.
  9. Let cool completely on a wire rack before frosting.

Chocolate & Mint Frosting
Adapted from My Baking Addiction
1 pound (4 sticks) unsalted butter, room temperature
6 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream
green gel dye
1/4 teaspoon peppermint extract
1/4 cup (2 ounces) semisweet chocolate
2 tablespoons cocoa powder, again Hershey’s Special Dark
Extra mint chips for garnish

  1. Melt the semisweet chocolate in the microwaves in 2 20-intervals, stirring in between.  Set aside to cool.
  2. Beat the butter with a hand mixer until light and fluffy.
  3. Add the powdered sugar 1 cup at a time, fully incorporating into the butter before adding the next cup.  Scrape the bowl as needed.
  4. Beat in the vanilla and heavy cream and then beat for 3-4 minutes until the frosting is nice and light.  Add more cream if the frosting is too stiff.
  5. Place 1/2 the frosting in another bowl.
  6. Add the green gel dye and peppermint extract to the remaining frosting.  Beat until well combined and there are no longer any white streaks.  Remove this frosting into a separate bowl.
  7. Take the reserved frosting and return it to the original mixing bowl. Add in the cooled, melted chocolate and the cocoa powder.  Beat until well combined.
  8. Add the mint frosting to a 12” disposable piping bag.  Add the chocolate frosting to a different 12” disposable piping bag.  Only fill the bags about 1/2 way.
  9. Snip the tips of the piping bags and flatten out on top of each other.  Place the bags, together, into a 16” piping bag with a star (1M) tip.
  10. Gather all three bags together and twist until frosting comes out.  Pipe each cupcake.
  11. Sprinkle the mint chips on top.
  12. There is A LOT of extra frosting!  You can keep extra frosting in the freezer for a cupcake emergency!

3 Comments

Filed under Cupcakes

3 responses to “Mint Chocoate Cupcakes

  1. Irene

    This would be so much fun for St. Patty’s Day!

  2. Pingback: Tomato Spinach Garlic Quinoa | Pale Yellow

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