- Cupcakes:
- 1 cup boiling water
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 1 cup white sugar
- 2 tablespoons white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons crushed peppermint candies
- Mint Buttercream:
- 1/2 cup shortening
- 1/2 cup butter, at room temperature
- 1 1/4 teaspoons peppermint extract
- 3 cups confectioners' sugar, divided
- 3 tablespoons milk, divided
- 3 drops green food coloring paste, or as needed
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
- Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
- Sift flour, baking soda, baking powder, and salt together in a bowl.
- Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
- Scoop batter into the muffin tin.
- Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
- Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
- Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.
06/16/2019
recipepes.com
mint chocolate cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
