Andes Chocolate Mint Cupcakes
Adapted from 125 Best Cupcake Recipes by Julie Hasson
Preheat oven to 350 degrees
Makes 12 cupcakes
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted (I use Valrhona)
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla
3/4 cup buttermilk
1/2 cup Andes Mint chips
In a small bowl, mix together flour, cocoa powder, baking soda and salt.
In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in Andes Mint chips.
Scoop batter into prepared muffin pan lined with paper cups. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with your choice of frosting or buttercream.
Mint Chocolate Buttercream
Adapted from Billy Reece
INGREDIENTS
4 sticks butter
12 ounces Guittard mint chocolate chips
2 3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
FOR DECORATION
Real Chocolate sprinkles
12 Andes Mint Sandwiches
DIRECTIONS
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes
Melt (in microwave or double boiler):
12 ounces Guittard mint chocolate chips
Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …
Add:
2 3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately or store in airtight container for up to 2 days.
Pipe onto cupcakes, sprinkle with real chocolate chips and crown with an Andes Mint Sandwich.
No comments:
Post a Comment