Chocolate Cupcakes with Mint Frosting

Chocolate Cupcakes with Mint Buttercream

In honor of St. Patrick’s Day, I decided to bake up some yummy treats for work.  Normally, I am not a fan of mint anything but I wanted it to have some green in there somewhere to represent St. Patty’s day. Since there was green, I had to add mint, it made sense. After baking these babys up and frosting them with my favorite buttercream icing, I sampled the goods. I must say the combination of the mint, chocolate cupcake and mini chocolate chips were just perfect. Now we will see what the gang at work think. 🙂

Chocolate Cake/Cupcakes

2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.

Mint Buttercream Frosting

2 sticks unsalted butter, softened
3 cups powdered sugar, sifted
1 T milk
1 T mint extract

1 cup of mini chocolate chips

Cream butter for about 5 minutes.

Add in sugar, slowly, 1 cup at a time and keep beating for about 5 minutes. Add in milk slowly and extract. Beat until light and fluffy.

Make sure to taste the icing to make sure there is enough mint or less depending on taste. Next, decorate and sprinkle a few lil chocolate chips on top.


2 responses to “Chocolate Cupcakes with Mint Frosting

  1. Pingback: St. Patrick’s Day Cupcakes | Taras Kitchen Online Blog·

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