{Image Via Cupcakes Take The Cake}
Chocolate and mint is my favorite holiday combination. (Peanut butter and chocolate is the all time favorite.) The rich smell that always fills the house whenever I'm baking a tasty treat with this flavor combination makes my mouth water. So of course I was drooling the minute I stumbled across this delectable cupcake recipe and wasn't disappointed when I tested it out either. Thanks to Cupcakes Take The Cake and JavaCupcake for this ultimate holiday treat!
A dark chocolate mint cupcake topped with peppermint buttercream & candy canes
Makes approx 2 1/2-3 dozen cupcakes
Cupcakes
1 cup sugar
1 cup brown sugar (not packed)
½ cup canola oil
2 eggs, room temperature
2 tsp vanilla
6 oz baking chocolate 100% cacao
3.5 oz bar of Lindt Intense Mint Dark chocolate bar
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
½ cup boiling water
- Preheat oven to 375 degrees F and line pan cupcake liners.
- With an electric mixer and a paddle attachment, mix together the sugars, oil, and vanilla.
- Add eggs one at a time, mixing between each egg. Beat until smooth.
- Melt the chocolate in a double boiler. Add the melted chocolate in a slow stream to the egg/sugar mixture. Scrape the sides of the bowl and mix until well incorporated.
- In another bowl, sift together the flour, baking soda & powder and the salt.
- On low speed, add the flour mixture to the wet mixture in thirds. Between each addition, add ½ cup of milk. MIX ONLY UNTIL INCORPORATED. Scrape the sides of the bowl
- Add the boiling water and fold together by hand.
- Fill cupcake lines ½ full.
- Bake at 375 degrees for 9 minutes. Rotate pan 180 degrees, lower temperature of oven to 325 degrees and bake an additional 4-6 minutes.
- Cupcakes will be done with a toothpick comes out clean.
- Cool in the pan for 5-10 minutes before removing to cool completely on a wire rack.
Frosting
4 cups powdered (confectioners) sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1-2 tablespoons heavy whipping cream
4 cups powdered (confectioners) sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1-2 tablespoons heavy whipping cream
- In an electric mixer, cream the butter until smooth and well blended.
- Add the vanilla extract and blend.
- With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
- Slowly add the cream.
- Beat on high speed until frosting is light and fluffy for 4 minutes.
Garnish
1 box candy canes
Star tip & piping bag full of frosting
1 box candy canes
Star tip & piping bag full of frosting
- Unwrap the candy canes and set aside half.
- Break half of the candy canes into ¾-1 inch pieces
- Put the second half into a zip loc bag. Place on a flat, hard surface and pound with the flat side of a large wooden spoon until there are no more big chunks left. You should have a fine powder with a few small pieces left for dusting the tops of your cupcake.
- Pipe frosting onto cupcake.
- To garnish, sprinkle candy cane dusting onto piped frosting. Place a candy cane piece on top.
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