Mint lovers will go crazy for these Chocolate Mint Cupcakes that are topped with a smooth and creamy mint Swiss meringue buttercream frosting.
Prep Time 40 minutesminutes
Cook Time 18 minutesminutes
Total Time 58 minutesminutes
Servings 12servings
Calories
Author Deborah Harroun
Ingredients
Chocolate Mint Cupcakes
1/4cupunsalted butterat room temperature
3/4cupsugar
2ozunsweetened chocolatechopped and melted
2large eggsat room temperature
1/2cupchocolate milk
3/4teaspoonpeppermint extract
1 1/2cupsall-purpose flour
1teaspoonbaking soda
Mint Swiss Meringue Buttercream
3egg whites
1cupsugar
3/4cup1 1/2 sticks unsalted butter, at room temperature, cut into small pieces
1 1/2teaspoonspeppermint extract
1/4teaspoonvanilla extract
a few drops of green food coloring
Instructions
Preheat the oven to 350ºF. Line 12 muffin tins with paper liners.
In the bowl of a stand mixer, or in a large bowl, combine the butter and sugar and beat until light and fluffy. Beat in the melted chocolate. Add in the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl as needed. Beat in the chocolate milk and the peppermint extract. Add the flour and the baking soda and beat just until combined, making sure to scrape the bottom and sides of the bowl to ensure it is all incorporated.
Fill each of the cupcake liners 2/3 full. Bake for 15-18 minutes, or until a tester inserted in the center comes out clean. Cool completely.
To make the buttercream, combine the egg whites and the sugar in the bowl of a stand mixer. Fill a small pot with about 1 inch of water and bring to a simmer over medium heat. Place the stand mixer bowl on top of the pot and whisk the eggs and sugar until the sugar is dissolved and the mixture is about 160ºF.
Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat until the mixture forms stiff peaks, then continue to beat until the sides of the bowl are no longer warm, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low, start adding the butter, a couple tablespoons at a time, beating well after each addition. Continue to beat until the mixture is smooth. (It may start to separate and look curdled - if this happens, just continue to beat until it all comes together, 3-5 minutes.)
Beat in the peppermint extract and the vanilla extract as well as the food coloring. Beat for 2 minutes. Stir the buttercream with a rubber spatula before transferring to a piping bag. Pipe the frosting onto the cooled cupcakes.
Notes
Cupcake recipe adapted from Crazy About Cupcakes.
Mint Swiss Meringue Buttercream from How To Eat A Cupcake (no longer online)