Mint Chocolate Chip Cupcakes (ice cream inspired)

Originally posted 2/29/2016

​It’s Oscar night! So, while I sit here watching the Oscars and getting a bit jealous of how fantastic everyone looks… I am eating these delicious cupcakes. Wonder why I can’t fit into those gorgeous dresses?! Whatever… totally worth it. These are amazing. This is probably one of my favorite cupcake recipes that I have tried out in a while. Thank you, Cooking Classy. I did not have to vary much from the recipe on her site. She also provided some great advice. Please check it out!

If you like the look of the ice cream scoop inspired frosting (my attempt is at the top of the page) – double the frosting recipe. I had a difficult time getting this look to work and really only got three cupcakes that it worked well on. If I could go back, I would probably leave the icing in the fridge for an hour before attempting. I used an ice cream scope to get the effect, but had to clean it out completely before each scoop. The other issue with this style of frosting, is that it is a TON of frosting! Now, I love frosting (esp.  this frosting) and judge those who don’t, but the ice cream scope of frosting is lil too much. I think these cupcakes would be just as cute with a normal decorative frosting.

OK, cutting this blog a bit short. Time to veg out on my couch… and sneak one more cupcake when Bob isn’t looking! Great Sunday night with this guy at my feet…

RECIPECook Time: 20 minutes
Yield: 12 Cupcakes
Ingredients

• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 cup boiling water
• 1/4 cup butter, melted
• 2 1/2 Tbsp vegetable or canola oil
• 3/4 cup + 2 Tbsp granulated sugar
• 3/4 tsp vanilla extract
• 1/4 tsp salt
• 1 large egg
• 1 large egg yolk
• 1/4 cup heavy cream
• 3/4 cup + 2 Tbsp flour

Mint Chocolate Chip Frosting

• 3/4 cup butter, partially softened (preferably half salted and half unsalted butter)
• 1 tsp mint extract (not peppermint)
• 1/2 tsp vanilla extract
• 2 1/4 cups powdered sugar
• 1 Tbsp heavy cream
• Green food coloring (I used 6 drops of green and 3 yellow to create mint)
• 1/2 bittersweet chocolate, finely chopped

Directions

1. Preheat oven to 325 degrees.
2. In heat proof mixing bowl, whisk together cocoa powder and baking soda.
3. Carefully pour boiling water into cocoa/baking soda mix and whisk until bubbling subsides and mixture is well blended, allow to cool.
4. While the cocoa mix cools, in a separate large mixing bowl blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined.
5. Stir in egg and egg yolk, mixing just until combined after each addition.
6. Stir in cooled cocoa mixture then add heavy cream.
7. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
8. Divide batter among 12 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean about 17 to 20 minutes.
9. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool.

For the Mint Chocolate Chip Buttercream Frosting:

1. In the bowl of an electric stand mixer, using the paddle attachment whip butter on medium high speed until very fluffy, about 7 – 8 minutes, frequently scrapping down the sides and bottom of the bowl.
2. Blend in mint extract and vanilla extract.
3. Add in powdered sugar- one cup at a time.
4. Add in heavy cream and mix on low speed until combined.
5. Blend in food coloring then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides and bottom of the bowl.
6. Fold in chopped chocolate just before spreading frosting over cupcakes.

Recipe Source: Cooking Classy
LET ME KNOW IF YOU TRY IT AND LIKE IT!!
Have a great week!