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
Connect with Chocolate Chocolate and More!
Save your favorite recipes to your personal recipe box with the button on all my recipes! Create a Meal Plan with your “favorite” recipes and the ingredients will automatically be added to your own Grocery List!
Midnight Mint Chocolate Cupcakes
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
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk
- 2 teaspoons mint extract
- 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.)
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?