I have made these before, but didn't blog about them. They are fantastic and are usually a hit with everyone.
You can decorate them how ever you would like. Last time I dyed the frosting green. This time, I made them red. I decorated them two different ways: as peppermint swirls and as Santa hats! Use your imagination and have fun!
Mint Cupcakes
INGREDIENTS:
Cupcakes: - Makes about 24
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Cupcakes: - Makes about 24
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Mint Filling:
1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract
1/3 cup powdered sugar
1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract
1/3 cup powdered sugar
Mint Buttercream:
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
Approx 7 cups powdered sugar
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
Approx 7 cups powdered sugar
1/2 cup heavy cream
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract
DIRECTIONS:
Cupcakes: Preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. (don't worry! the batter will be on the thinner side). Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.
Cupcakes: Preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. (don't worry! the batter will be on the thinner side). Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.
Chocolate Mint Filling: While the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute. Stir. Repeat the process in 30 sec increments until the mixture is smooth. (Be careful not to overheat as the chocolate can then seize). Stir in the peppermint extract and powdered sugar, stirring until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff). Put into a ziplock bag (or pastry bag if you have one) and cut off the tip.
When the cupcakes are cool, insert the tip of the bag into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache. (It's easier if you cut a hole or slice the cupcakes open first).
Mint Buttercream: In a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar. Slowly add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy , usually about 2 minutes.
Frost the cooled, filled cupcakes. You can garnish with an unwrapped Andes mint, chocolate sprinkles, broken Andes peppermint pieces or anything else you can think of! Refrigerate until serving.
Get ready for swarms of people asking you for this recipe! Stay tuned tomorrow for my favorite Christmas cookie of-all-time.
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