CHOCOLATE MINT CUPCAKE RECIPE

CHOCOLATE MINT CUPCAKE RECIPE

Christmas Recipes

Mint Cupcake Recipe from Royal Caribbean Cruise Line
chocolate-mint-cupcake-recipe CHOCOLATE MINT CUPCAKE RECIPE
from Royal Caribbean Cruise Line

Makes 18 large or 36 mini cupcakes

INGREDIENTS

Cupcakes:

2 cups (465 g) all-purpose flour
1/3 cup (85 g) unsweetened cocoa powder
2 teaspoons (10 g) baking powder
1/2 teaspoon (2.5 g) baking soda
1.2 teaspoon (2.5 g) salt
3/4 cup (180 ml) buttermilk or milk
1/3 cup (90 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
¾ cup (175 g) unsalted butter, softened
1 cup (235 g) light brown sugar
3 eggs
1/3 cup (85 g) chocolate mint chips, melted
Mint Frosting:

1 batch simple vanilla frosting
1 drop green food coloring
1 teaspoon (5 ml) mint extract
Garnish:

1/2 cup (115 g) dark chocolate sprinkles or pebbles
1 cup (240 ml) heavy cream, whipped
18 chocolate mint candies
DIRECTIONS

Preheat oven to 350°F or l80°C.

Line muffin cups with paper liners.

Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl and whisk.
In a small bowl, combine buttermilk, vegetable oil and vanilla extract.
In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4 minutes until creamy and light in color.
Incorporate eggs, one at a time, beating well.
Reduce speed to low and slowly add melted chocolate-mint chips and buttermilk mixture.
Fold in flour and beat for 1 minute or until well mixed.
Spoon half of the batter into a plastic sandwich bag.
Snip a 1/4-inch corner from the bag and fill the liners two-thirds full.
Repeat with the remaining liners.
Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove cupcakes from the baking pan and let cool on a wire rack.
Meanwhile, mix frosting with green food coloring and mint extract.
Place a spoonful worth of frosting in the center of each cupcake and spread with a small spatula, making sure to cover the rounded edges
Load a small dish with dark chocolate pebbles.
Holding the cupcakes by the base, roll and gently press frosting-covered edges in pebbles.
Fill up a piping bag or sandwich bag fitted with a large, open-star tip with whipped cream and create a good-size rosette atop each cupcake.
Garnish with your favorite chocolate mint candies.
Available onboard all Royal Caribbean cruise ships with The Cupcake Cupboard.

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