The flavor combination of chocolate and mint is a holiday favorite. You won’t be able to resist these cupcakes with it’s Ande’s Mint flavor in a smooth Italian Buttercream Frosting. The cupcake has a decadent and moist chocolate cake recipe and pairs well with the mint flavored italian buttercream. Ande’s Mint chips sprinkled on the top gives this cupcake an additional mint blast. This recipe is great to take to any holiday party. Your friends and family won’t leave the dessert table. Serves 30.
3 ounces semi-sweet baking chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
3/4 cup vegetable oil
1 1/2 cups milk
1 teaspoon vanilla extract
1 batch Italian Buttercream
a toothpick of green gel food color
1 teaspoon mint extract
Preheat oven to 300 degrees F. Prepare muffins tins with cupcake liners, or cake pans with parchment paper.
Place chocolate in a medium-sized bowl and add hot coffee. Whisk mixture until the chocolate is completely melted and has a smooth texture.
In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Beat eggs in a mixing bowl until they have reached maximum volume; at least 3 minutes. Then, slowly add chocolate mixture, vegetable oil, milk, and vanilla extract to egg mixture and beat until fully combined. Add sifted mixture a little at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
Divide batter into cake pans and fill 3/4 full, due to the fact that this batter will not rise much. Bake 25 to 30 minutes for cupcakes, 45 to 50 minutes for a 13 x 9 inch pan, and 35 to 40 minutes for 2 9-inch pans, or until a toothpick inserted comes out clean. Cake should spring back slightly to the touch. Cool completely before icing.
For the icing: Make one batch of Italian Buttercream. Make the buttercream a minty color by adding a little bit of green gel food coloring. I take a toothpick and dip it in the food coloring, then put it in the buttercream. Add more, if necessary, to get the desired color. Then, add one teaspoon of mint extract (not peppermint). Cream together until you get the desired flavor and color.
Pipe onto cupcakes using a 1M star tip. Sprinkle with Andes Mint chips. Serve immediately or keep under refrigeration for up to one week.
Keep it plain or add Ande’s Mints on top for that added mint chocolate blast!