DOUBLE CHOCOLATE cupcakes & MINT BUTTERCREAM

Hello! The other day I made these awsome chocolate and mint cupcakes! They didn't last very long!
I used Julie Hasson's recipie for "Best Chocolate Cupcakes" (and they WERE!) and a basic buttercream icing recipie, substituting peppermint extract for the vanilla, I actually added a little extra and it was perfect!
I used the same star tip that I used for the Ice Cream Cupcakes and the Chocolate Brown Liners from Edsol.

CUPCAKES:
1 1/4 cups all purpose four
1/2 cup dutch process cocoa powder, sifted
(I used Hershey's cocoa instead b/c it's what I had)
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
3/4 cup buttermilk
1/2 cup semi-sweet chocolate chips

Preheat oven to 350
Makes 12 cupcakes


1. In a small bowl, mix together flour, sifted cocoa powder, baking soda and salt.
2. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, starting and ending with the flour mixture. Beat until smooth and add the chocolate chips.
3. Scoop batter into prepared/lined pan. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when touched. Let cool in pan on rack for 10 minutes, than remove and let cool completely on rack. Top cooled cupcakes with frosting.

MINT BUTTERCREAM ICING:
3 cups confectioner's sugar
1 cup unsalted butter
Pinch salt ( I used my little "pinch" spoon!)
1 tsp mint extract

1. In a small bowl using an electric mixer on low, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add mint extract, beating until frosting is smooth. (At this point, I added a bit of green food coloring).
2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe over cupcakes.
3. ENJOY!!!!!!

Stumble It!

posted by DAISYCAKES at 9:14 PM