Midnight Mint Chocolate Cupcakes-the coffee in the cake and the mint in the icing combine to create a decadent treat.
Oh and while you’re over at Simply Gourmet, be sure to check out some of her other amazing recipes like Caramelized Onion and Garlic Focaccia Bread. Oh and did I mention she’s now a writer for Capitol Style Magazine? Congrats to you girl!
So head on over to Simply Gourmet, Have a cupcake or two and enjoy your visit, Sherron’s an amazing photographer so you’ll feel like you could just reach into your computer and eat everything right off the screen.
Added the recipe here December 29, 2012
Midnight Mint Chocolate Cupcakes
inspired by Rock Recipes
1 box Devils Food cake mix
ingredients called for on box except substitute black Coffee for the water on the recipe! You know, the stuff you have leftover in the pot from the morning.
Line cupcake tins with paper liners.
Mix cake according to directions on the box, remember, substituting black coffee for the water listed. Fill liners about 2/3 full. Bake according to box directions.
Let cupcakes cool completely before frosting. Oh and make sure to taste one, you need to test them.
Mint Buttercream Frosting
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
8 cups powdered sugar, sifted
1 Tablespoon Mint Extract
6 Tablespoons milk
Cream together butter and shortening till smooth. Slowly add in powdered sugar, a cup at a time, make sure mixer is on low. Add in mint extract and 5 tablespoons of your milk. Blend until smooth and creamy, making sure to scrape down sides of bowl. Test for spread-ability. If needed, add in remaining milk. You want your frosting a bit on the stiff side to hold up to the ganache.
If you never want to decorate cakes but really want to impress your friends and family, get a 1A tip and a pastry bag. The 1A tip is just a large round hole. And it’s easy to work with. The 1A and the 1M (large star) are pretty much the only tips I use but they make cupcakes look like a professional. I use the disposable bags but wash them out and reuse them till they’re worn out.
Decorate your cupcakes, we used the 1M tip and pretended we worked at Dairy Queen, easy, easy.
1 cup semi-sweet chocolate chips
1/4 cup milk
2 teaspoons mint extract
Place chips in a microwaveable bowl, heat for about 60 seconds and check. You want your chips just starting to melt. Be careful not to burn them. Add milk and mint extract and stir until smooth. You may need to heat for another 20 seconds or so, you want your ganache to drip off the spoon smoothly. Let cool a bit then drizzle over your cupcakes, keep thinking Dairy Queen.
Store in the refrigerator but remove 30 minutes before eating for best effect (you want your buttercream nice and soft.)
We made both full size and mini cupcakes. I know there’s no taste difference, but I really liked these better as minis, probably because 3 wonderful bites, each bite giving a taste of all 3 layers and oh yeah, I could eat 3 and not feel too guilty.
How about some of these recipes?