Diary of a Foodie

Saturday, January 17, 2015

Mint Chocolate Chip Cupcakes

For a recent holiday party we attended, I wanted to make a dessert that was appropriate for the season. Mint always seems wintery to me, so I set off to make a new Mint Chocolate Chip Cupcake. This recipe uses my basic chocolate cupcake recipe with a new frosting and a new minty addition.

Mint Chocolate Chip Cupcakes

1 stick butter, softened
1 c sugar
2 eggs
1/2 c sour cream
1 t vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 c unsweetened cocoa powder
1 1/2 c all purpose flour
2/3 c water
1 cup mint and chocolate chips (found next to chocolate chips)

Preheat oven to 325 degrees F. Line muffin tins with paper liners. In a stand mixer, or a mixing bowl with a hand mixer, cream together softened butter and sugar until smooth, about 3 minutes. Add eggs and beat together. Add sour cream, vanilla, baking powder and soda, and salt and mix until well incorporated. Add the cocoa powder and mix on low speed til totally mixed. Add 3/4 of the flour and mix well. Add ALL the water and mix. Add the last 3/4 c of the flour and mix well. Fold in mint and chocolate chips. Using a one ounce ice cream scoop, divide the batter into the liners. Bake at 325 degrees F for 20-25, or until done. Let cool completely before frosting.
Yields about 18 cupcakes

Chocolate Ganache Frosting

1 cup semi-sweet chocolate chips
1/2 c heavy cream

In a double boiler (a sauce pan filled 1/3 full with simmering water and a glass bowl on top for the chocolate and cream), add chocolate and cream, stirring until smooth. Take cooled cupcakes and dip the top into the chocolate. Let cupcakes set for about 5 minutes before eating.

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