Minty Chocolate Bliss Cupcakes

Experience the perfect harmony of rich chocolate and refreshing mint with our Minty Chocolate Bliss Cupcakes. These vegetarian treats feature a moist chocolate cake base topped with a fluffy mint buttercream, making them a crowd-pleaser for any occasion. With potential allergens including dairy, eggs, and gluten, these American-style cupcakes are a sweet sensation.

Their versatile flavor profile makes them ideal for parties, celebrations, or a cozy dessert at home. Packed with energy-boosting ingredients, these cupcakes are a delightful way to satisfy your sweet tooth.

Easily find this recipe and more in your EasyChef Pro cookbook, complete with a convenient shopping list feature to ensure the lowest cost per serving. Get ready to impress your guests with these Minty Chocolate Bliss Cupcakes!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 15 minutes

Overview

These Mint Chocolate Cupcakes are a delightful treat featuring a moist chocolate cake base topped with a light and fluffy mint buttercream. Perfect for any occasion, these cupcakes can be decorated with sprinkles or chocolate pieces for an extra touch of sweetness.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 1 Cup boiling water
• 0.5 Cup unsweetened cocoa powder
• 1.33 Cups all-purpose flour, sifted
• 1 Teaspoon baking soda
• 0.25 Teaspoon baking powder
• 0.25 Teaspoon salt
• 0.5 Cup butter, at room temperature
• 1 Cup white sugar
• 2 Tablespoons white sugar
• 2 Whole eggs
• 1 Teaspoon vanilla extract
• 2 Tablespoons peppermint candies, crushed

Mint Buttercream

• 0.5 Cup shortening
• 0.5 Cup butter, at room temperature
• 1.25 Teaspoons peppermint extract
• 3 Cups confectioners' sugar, divided
• 3 Tablespoons milk, divided
• 3 Drops green food coloring paste

Steps

1. Preheat the oven to 350°F (175°C). Line a muffin tin with greased liners.
2. In a small bowl, combine boiling water and cocoa powder; whisk until smooth. Allow to cool for about 10 minutes.
3. Sift together flour, baking soda, baking powder, and salt in a bowl.
4. In a large bowl, beat 0.5 cup butter and 1 cup plus 2 tablespoons white sugar with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Gradually mix in the flour mixture in three additions, alternating with the cocoa mixture. Fold in peppermint candies.
5. Scoop the batter into the prepared muffin tin.
6. Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center comes out clean, about 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool for about 30 minutes.
7. For the buttercream, combine shortening and 0.5 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Gradually add confectioners' sugar, 0.5 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until the buttercream reaches the desired consistency. Fold in food coloring a little at a time to reach the desired shade of green.
8. Transfer the buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with the buttercream.

Enjoy these refreshing and indulgent Minty Chocolate Bliss Cupcakes with your loved ones!