mint chocolate chip cupcakes.

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

My Pastor loves chocolate chip mint ice cream, and when I came across this recipe, I was so excited to try it! And let me tell you, they did not disappoint! A quick swirl of two-tone mint-chocolate frosting and a sprinkling of mini chocolate chips created mint-chocolate chip cupcake perfection!

MintChocClose

Ingredients.

*Yield 24 Cupcakes*

for the cupcakes:

  • 1 devil’s food cake mix
  • 1 package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • 1 1/2 cups Andes mints baking chips

for the frosting:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.5 pounds confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons heavy cream
  • green gel dye
  • 1/4 teaspoon pure peppermint extract
  • 2 ounces semi sweet chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder
  • mini chocolate chips

Instructions.

for the cupcakes.

  1. Preheat oven to 350ºF. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla, and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes mints baking chips.
  3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

for the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. Turn the mixture down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and heavy cream,. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  3. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting. Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.
  4. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.
  5. For the two-toned affect, I used this method from Good Life Eats. You can also carefully layer the two colors into the piping bag, but I find this method to be much easier and cleaner.
  6. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.

And enjoy! ♥♥

 

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3 thoughts on “mint chocolate chip cupcakes.

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