So glad you’ve enjoyed the recipes! Please read my privacy policy. ©2012–2020 All Rights Reserved.Design by Purr. Some of the recipes have been passed down to me and others I create as I go. These Mint Chocolate Chip Cupcakes are made with a moist chocolate cupcake, mint frosting and mini chocolate chips! I turned it up and car danced all the way to the store. I used a large round tip to add it evenly to the top. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. Goodness = caramel, peanut butter and mint. Add half of the dry ingredients to the batter and mix until mostly combined. 6. Use full fat milk or buttermilk– Because they have a high fat content and makes these cupcakes rich. You must use cake flour– Because it creates a delicate lighter crumb texture. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat … Wrapped and under the Christmas tree ready? Bake at 350 degrees F for 15-16 minutes or until an inserted toothpick in the center comes out clean. *. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Mix shortening and 2 tablespoons of heavy cream together. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! They are even more delicious than my Chocolate Mint Brownies and these Chocolate Mint Truffles. I used green gel icing color. Repeat with remaining cake batter. Cream butter and sugar- Until mixture becomes light and fluffy. Your email address will not be published. We use cookies to track visits to our website and improve your experience. Happy Monday!! Do not over mix the batter. How is your holiday shopping going? The batter will look curdled, but that’s ok. Sift together flour, baking powder, and salt. Preheat oven to 350 degrees Fahrenheit. Is it possible to use all butter in place of the shortening? And since his favorite treat ever is mint chocolate chip ice cream, I thought we’d combine the two. Or just all milk? White Chocolate Buttercream– Sweet, rich and creamy and great for people who love white chocolate. Unfrosted cupcakes can be stored in a sealed container in the freezer for up to 1 months. Wishing you a very Happy First Mother’s Day Lindsay! This site uses cookies to help provide the best user experience. That mint chocolate chip frosting.Oh my heavens. Do not over-mix– Because this make tough cupcakes and can also cause the batter to collapse while baking. In a small bowl, mix cocoa powder with water and add to the mixing bowl. Pipe the frosting onto the cupcakes. Also, these cupcakes look absolutely fab! Then, frost the top of each cupcake with frosting. Well that’s just a bonus. In a large bowl, whisk together the sugar, egg, and egg yolk for a minute or two until thick and pale. But, maybe that’s what keeps us grandmothers young at heart! Chocolate Drop Cookies with Chocolate Frosting, California Consumer Privacy Act (CCPA) Policy. Add in coloring if using. To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside. For more information, check out this post about my tip to prevent chocolate chips from sinking in detail. If you overfill the liners, there’s too much batter and not enough space to climb. Caramel Frosting– Smooth and fluffy and balances the chocolate chip flavor perfectly. Stir in the sour cream followed by the vegetable oil and mint extract. After they graduate from baby toys, the next is the theme songs from their favorite kids shows, or pre-school learning songs, bouncing around in your head when you are trying to get to sleep! Sift together flour, baking powder, and salt. I just finished my list and will be shopping over the coming weekend to get everyone covered. Welcome, I'm Tiffany! If you don't brew coffee in your home, pick up a cup of black coffee from a cafe, or substitute with water. Use baking powder– No baking soda is used in this recipe. Rich chocolate cupcakes are filled with mint chocolate chips making these mint chocolate chip cupcakes an instant crush! Coat chocolate chips – Separately, coat chocolate chips … I do not see a green tint in your list of ingredients for the frosting. The baking time will be shorter. Line a cupcake pan with baking cups. I used Wilton’s 1M tip for these cupcakes, but you can also use a 2D tip which is a slightly more closed star. Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. It is just richness on every level! The batter will be thin. Drizzle over frosted cupcakes and place a. Love the chocolate + mint combo. How would that impact the flavor? Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Add the cocoa mixture and mix until incorporated. Save my name, email, and website in this browser for the next time I comment. Increase speed to medium-high and whip for 6 minutes. Mommy & Foodie. This website uses cookies to improve your experience while you navigate through the website. I love that your 4-year-old wants to bake with you… that’s the best!! Now, I've already done. Mint Chocolate Chip Cupcakes – 150g Unsalted Butter/Stork – 150g Light Brown Sugar – 3 Medium Eggs – 125g Self Raising Flour – 25g Cocoa Powder – 1tsp Peppermint Essence – 1tsp Vanilla Extract – 100g-150g Dark Chocolate Chips. Ha! Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Moist and soft and such a great butter-based chocolate cupcake with just a touch of oil for some added moisture. Add in coloring if using. ♡L. With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. Well, the other day I was washing dishes and humming a tune when all of a sudden the hubs and I looked at each other with matching shocked and nearly terrified looks on our faces. Add the vanilla and mint extracts and 1 tablespoon of water or milk and mix until smooth. To check for doneness, insert a toothpick into the center of a cupcake. Photographer. Fill each cupcake liner with about 3 tablespoons of batter. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. It is mandatory to procure user consent prior to running these cookies on your website. Rich chocolate cupcakes are filled with mint chocolate chips making these mint chocolate chip cupcakes an instant crush! You are right – I forgot to add that to the ingredient list. Then, before the frosting sets and while it’s still sticky, dip the sides of the frosting into the mini chocolate chips. « Mexican Street Corn in a Cup (Esquites). We share everyday classic recipes with bold twists and flavors. You also have the option to opt-out of these cookies. Frost cupcakes and decorate with sprinkles. Increase to medium speed and beat for about 1 minute until batter is smooth. Use a large round piping tip for piping– Such as Tip # 1A because chocolate chips would get stick in a smaller tip. Can I please play that lottery? Love them! Now that the boys are a few months old, we play more than just the music that comes out of baby toys, but that’s still the majority of what we hear on a regular basis. Bring on the sugar! OK fine I will calm down just in case you are rolling your eyes going, seriously you are this excited over chocolate chips? They look great and would love to make them ….but I don’t see how you got the frosting green?? Add 2 cups of powdered sugar and mix until smooth. And DO get excited about these filled baking morsels (because common they are filled with goodness!!). Bake for 15-18 minutes until cupcakes are cooked through the center. Notify me via e-mail if anyone answers my comment. Add the eggs one at a time, mixing until mostly combined after each. Set aside to cool to room temperature. Please read my disclosure policy. 11. If they spring back, they’re done. 7. Homemade, quick and easy chocolate chip cupcakes recipe with mint frosting. Why is my frosting too soft? Moist and rich chocolate cupcake with a cool mint chocolate chip buttercream. To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside. Mix in wet ingredients – This includes eggs, milk, vanilla extract. These are your regular chocolate chips morsels filled with goodness!! I love the idea of the “music together” class – how fun! On low speed, beat in vanilla, peppermint extract, and salt. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. That frosting looks sooooo good!! Shine on, babes! Mix for additional minute on medium speed. Mint chocolate barks, mint chocolate candy and everything mint chocolate chip. Here, you will find a community for home cooks who truly love to cook, bake and get creative in the kitchen. I like to use coffee in my chocolate cakes because it makes a big difference to enhance the chocolate flavor of the cupcakes. Let cool a few minutes in the pan, then transfer to a wire rack to cool completely. Divide the batter into the muffin pan, filling each muffin tin about halfway and no more than 2/3 full. Hey guys, I'm Lindsay, Recipe/DIY/Lifestyle YouTuber & Blogger from Los Angeles. Frost cupcakes once they have fully cooled. These cookies do not store any personal information. Slowly beat in powdered sugar, about a half cup at a time, followed by the cream and food coloring. Add remaining water or milk as needed and mix until smooth. I'm so happy you're here, because this is where I'm sharing my award-winning, whimsical dessert recipes, my fave DIY tutorials to totally glam up your home on a budget, the best beauty hacks and more. The chocolate cupcakes are scaled down from my favorite sour cream chocolate cake recipe, and the frosting is just my go-to whipped vanilla buttercream with mint extract used in place of the vanilla, a little green food coloring added, and plenty of chopped semi-sweet chocolate mixed in. I hope you find something you love! Slowly add confectioners’ sugar. Add mini chocolate chips to a small bowl (or hold some in your hand) and dip the sides of the frosting into the chips so that they stick. Lucky you! They also look better in cupcakes. Add more heavy cream if needed for desired consistency. In a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream shortening and sugar together. Use unsalted butter- Because this prevents the dessert from becoming too salty. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Preheat oven to 350° F (175° C). Required fields are marked *. Loaded with mini chocolate chips. It doesn’t have to be pretty because next you’ll use an offset spatula to smooth out the sides and the top. A dairy free milk would be fine. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy. And, I don’t even waste my time on anyone else’s cake recipes because I know you have perfected them. This information will not be used for any purpose other than enabling you to post a comment. It’s like winning the lottery… if the lottery prize was all frosting. To frost the cupcakes, I decided that I didn’t just want to drop a few mini chocolate chips on top, I wanted plenty of them packed around the edge so that you get plenty of mini chocolate chips in every bite.