Mint Chocolate Chip Cupcakes Recipes

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
• Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes. Remove from the heat and leave to cool.
• Sift the flour, salt, and baking powder into a small bowl and set aside. Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl and add the eggs while mixing on medium speed. Scrape down the sides of the bowl again and switch to low speed. Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour. Reserve the remaining cream.
• Finely chop the chocolate and mix into the batter by hand.
• Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale. Add the mint-infused cream and continue beating. Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.
• To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired.

Steps:

• A few notes: I used Andes chocolate's for the mint flavoring. If you want a clean looking buttercream frosting, skip the crushed Andes and just use 1 ½ teaspoons of crème de menthe. I did not flavor the chocolate cupcake as the frosting adds all the mint flavoring I prefer. The cupcakes can be made 1 day ahead of time and kept tightly wrapped at room temperature and frosted the day of. Once frosted, keep cupcakes refrigerated Cupcakes: Heat oven to 350°F. Line cupcake pan with paper liners. In a bowl mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined. Turn off mixer and use a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture alternating in thirds. Fold in each rotation beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350°F for about 20 to 25 minutes. Mint Chocolate Chip Buttercream Frosting: Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla and cream and beat until combined. Turn of mixer and fold crushed Andy's in with a sturdy spatula or wooden spoon.

Steps:

• Preheat the oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, beat the butter and sugar together in a bowl until the mixture is light and fluffy. Add the eggs, flour and peppermint flavouring and beat the mixture unitl smooth, then stir in the chocolate drops.
• Divide the mixture between the paper cases and bake in the centre of the oven for 12 to 15 minutes until the cakes have risen and are just firm to touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• For the frosting, beat the butter in a bowl to soften it. Add the confectioner's sugar, boiling water and vanilla extract and beat until the frosting is very smooth and pale in colour. Add some green colouring and some pepperment flavoring and mix well. Spread over the cupcakes and then scatter chocolate sprinkles on top.
• Note: You can add green colouring to the cupcake mixture to give you cupcakes a great look. It might look funny at first, but once the topping is on it looks really good.