Mint Chocolate Cupcakes
These Mint Chocolate Cupcakes are dense and moist then topped with a creamy chocolate mint flavored frosting and mint cookie crumbs.
Servings: 12
Ingredients
Cupcake:
- 3/4 cup + 2 tablespoons of all-pupose flour
- 1 cups granulated white sugar
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup unsalted butter melted
- 1 tablespoon of vanilla extract or DAVE's syrup
- 1 cup hot coffee
Frosting:
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 2 teaspoon vanilla extract or DAVE's syrup
- 1/4 cup bittersweet chocolate chips melted
- 1 cup confectioners sugar SIFTED
- 15 mint thin cookies crushed
- 6 minut thin cookies roughly crushed for topping
Instructions
Cupcake:
- Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners and spray with baking spray.
- Add flour, sugar, coca, baking soda and salt to bowl and blend
- Add eggs, buttermilk, butter and vanilla to a standing mixer, and blend, add flour mixture slowly.
- Add coffee and blend, batter will be very runny.
- Using a measuring cup add batter to muffin tins till 2/3 full.
- Bake for 22-25 minutes, or until cake tester comes out clean.
- Remove and let tin cool on rack for at least one hour or until completely cool
Frosting:
- Add 15 cookies to a ziploc bag and crush with a rolling pen or pan.
- Add bittersweet chocolate to a small bowl and microwave for 1 minute, remove and stir. Cook an additional minute, and stir. Set aside
- In an electric mixer add cream cheese, butter and vanilla and beat till blended and creamed.
- Add chocolate and beat to blend.
- Add confectioners sugar slowly, mix till blended. Add crushed cookies and stir in by hand.
- When cupcakes are completely cooled, pipe frosting using a large opened piping tip and top with additional crushed cookies.