Chocolate Mint Chip Cupcakes with Mint Swiss Meringue Buttercream Frosting
From lacrenshaw 15 years agoIngredients
- CAKES: shopping list
- 1/4 cup unsalted butter, room temperature shopping list
- 3/4 cup granulated sugar shopping list
- 2 ounces unsweetened chocolate, melted shopping list
- 2 large eggs, room temperature shopping list
- 1 teaspoon peppermint extract shopping list
- 1/2 cup chocolate milk shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 6 ounces mini semi-sweet chocolate chips shopping list
- butterCREAM FROSTING: (Makes 3 cups) shopping list
- 3 egg whites shopping list
- 3/4 cup granulated sugar shopping list
- 1/2 cup unsalted butter, room temperature shopping list
- 1 teaspoon peppermint extract shopping list
How to make it
- CAKES:
- Preheat oven to 350 degrees F.
- Insert liners into a medium cupcake pan.
- In large bowl cream together the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes.
- Beat in melted chocolate.
- Add eggs, peppermint extract and chocolate milk.
- Beat until creamy.
- In separate bowl combine flour and baking soda.
- Add dry ingredients into chocolate mixture and beat until well blended (DO NOT OVERBEAT!).
- Stir in chocolate chips using a spatula.
- Fill cupcake liners 2/3 to 3/4 full.
- Bake 15 to 20 minutes OR until inserted toothpick comes out clean.
- Cool cakes in pan.
- FROSTING:
- Put egg whites and sugar in double boiler over simmering water.
- Whisk constantly and cook until sugar is completely dissolved and mixture is warm.
- Pour heated egg mixture into a clean mixer bowl fitted with a whisk attachment.
- Beat egg white mixture on high speed until it forms stiff (NOT dry) peaks.
- Continue beating until fluffy and cooled, about 6 minutes.
- **It is very important to beat it for the entire six minutes.
- Switch to the paddle attachment.
- With mixer on medium low, add butter several tablespoons at a time, beating well after each addition.
- **If frosting appears soupy after the butter has been added, beat on medium high speed again until smooth, 3 to 5 minutes.
- Beat in peppermint extract.
- Reduce speed to low.
- Beat 2 minutes to eliminate air bubbles.
- Stir with rubber spatula until smooth.
The Rating
Reviewed by 5 people-
We are hugh fans of chocolate and mint. This is a must try. Great post my friend and a very high 5.
chefmeow in Garland loved it -
OH man, I love mint and chocolate, this definitely a keeper,and the Swill Meringue butter cream icing, thank you for a great post
gagagrits in Irmo loved it -
oooh la la this sounds devine can't wait to try this =D
aussie_meat_pie in My Kitchen loved it
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