Thin Mint Cupcakes With Mint Cream Cheese Frosting
From mrcooksalot 13 years agoIngredients
- 8 Tbsp (1 stick, 4 ounces) unsalted butter shopping list
- 1/2 cup Dutch processed cocoa shopping list
- 2 ounces bittersweet chocolate, chopped shopping list
- 3/4 cup flour shopping list
- 3/4 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 2 large eggs shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup sugar shopping list
- 1/4 teaspoon mint extract or cream-de-menthe liquer shopping list
- 1/2 cup chopped thin mint cookies shopping list
- 1/2 cup sour cream shopping list
- <- cream cheese frosting -> shopping list
- 4 ounces cream cheese, room temperature shopping list
- 4 Tbps butter, room temperature (1/2 stick, 2 ounces) shopping list
- 1/4 teaspoon mint extract or cream-de-menthe liquer shopping list
- 1/4 cup chopped thin mints shopping list
- 1 1/2 cups powdered sugar (confectioner's sugar) shopping list
- Depending on the color your looking for in the end a few drops of green food color can be added to get the mint look into the cupcakes. shopping list
- 1/2 thin mint for garnish shopping list
- Finish with chocholate sprinkles shopping list
How to make it
- Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
- In a small bowl, sift together the flour, baking soda, and baking powder.
- In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
- Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
- Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
- Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
- <- Cream cheese frosting ->
- In an electric mixer, beat the butter and cream cheese at medium speed until creamy. Beat in milk thin mints and mint extract or liquer.
- Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint flavor if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
- Add food color of your choice with a few drops until desired color is met.
People Who Like This Dish 7
- Fanany Nowhere, Us
- sharebear1 Coon Rapids, MN
- nhmomma Weare, NH
- clbacon Birmingham, AL
- oliviaswarden Olmsted Falls, OH
- sam_pil Nowhere, Us
- EmilyH Nowhere, Us
- mrcooksalot Denver, U.S.A.
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments