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
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Midnight Mint Chocolate Cupcakes
Midnight Mint Chocolate Cupcakes
Ingredients
for the cake
- 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.
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
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk
- 2 teaspoons mint extract
Instructions
- 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.
- Make your frosting. 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.
- To make the Ganache-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 cupcakes in the refrigerator but remove 30 minutes before eating for best effect (you want your buttercream nice and soft.)
Notes
recipe source ChocolateChocoalteandmore.com
Decorate your cupcakes, we used the 1M tip and pretended we worked at Dairy Queen, easy, easy.
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.
Love mint? How about some of these recipes?
Lisa @ Flour Me With Love says
Wow do these look and sound sinful…in a good way 😉
Carol, The Answer Is Chocolate says
Oh my goodness. These look amazing and it’s a good thing they’re not in front of me right now!
Ann says
These would put smiles on all my boys’ faces! Off to see the recipe!
Jamie @ Love Bakes Good Cakes says
Mint and chocolate are 2 of my favorite flavor combos … besides PB and chocolate! Yum!
Anonymous says
Is the recipe available to those of us thank dont live close?
glutenfreehappytummy.com says
those are gorrrrgeous! yum!
Carrie Burrill says
Oh my word! These look sinful!
Carrie Alexander says
OK, talk about random 6 degrees of seperation. A friend from HS in Burbank WA posted this recipe to his Facebook asking his wife to make these for him. I saw the picture, popped over here to pin the recipe. Then you mentioned Sherron’s website, Simply Gourmet. Sherron is my cousin!!!! SMALL WORLD!!! HA!
Joan Hayes says
That is so cool! Love it!