• 838b96f428fe9e4c2a40f18f8ff64f1a

Mint Chocolate Chip Cookie Cupcakes

Looks DELICIOUS!!

Prep
Cook
Serves 12people
Ingredients
ingredients
1/3
cup cocoa powder
1/2
tsp baking soda
1/2
cup boiling water
1/4
cup butter, melted
2 1/2
tbsp vegetable or canola oil
3/4
cup + 2 Tbsp granulated sugar
3/4
tsp vanilla extract
1/4
tsp salt
1
large egg
1
large egg yolk
1/4
cup heavy cream
3/4
cup + 2 Tbsp all-purpose flour
mint chocolate chip frosting
3/4
cup butter, partially softened** (preferably half salted and half unsalted butter
1
tsp mint extract (don't use peppermint
1/2
tsp vanilla extract
2 1/4
cups powdered sugar
1
tbsp heavy cream
green food coloring (i used 10 drops
85
gr semi-sweet or bittersweet chocolate, finely chopped (1/2 cup
Directions
1.
Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
2.
Divide batter among 12 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with Fluffy Mint Chocolate Chip Buttercream Frosting. Store in an airtight container.
3.
For the Mint Chocolate Chip Buttercream Frosting:
4.
In the bowl of an electric stand mixer, using the paddle attachment whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl. Blend in mint extract and vanilla extract. Add in powdered sugar and heavy cream and mix on low speed until combined. Blend in food coloring then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Fold in chopped chocolate just before spreading frosting over cupcakes.

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