T is a complete chocolate lover and chocolate cupcakes with chocolate buttercream, he's in heaven. But I get tired of making the same plain chocolate on chocolate and these cupcakes tend to impress people. They're super easy, not any harder than a basic recipe, and pack a minty punch. Here's the recipe!
Double Chocolate Cupcakes
Makes 24 Cupcakes.
1 1/2 c granulated sugar
1 1/2 sticks of unsalted butter, room temperature
3 large eggs, room temperature
2 c all-purpose flour
3/4 c cocoa powder
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
1 c buttermilk (or if using powdered kind, add 4 tbsp powdered buttermilk to dry ingredients after sifting and add 1 c water)
Andes Mints, chopped
1. Combine sugar and butter in mixer and mix until fluffy. Add eggs one at a time. (I crack mine into a small dish first to make sure there is nothing wrong with them and keep shells out.)
2. Sift dry ingredients (flour, cocoa powder, baking soda, baking powder) into a large bowl.
3. Add vanilla extract to sugar/butter mixture.
4. Add dry ingredients and buttermilk into sugar/butter in parts, alternating them but beginning and ending with the dry. Try not to over mix.
5. Fold in the chopped mints.
6. Fill cupcake tray with liners about 1/2-3/4 full and bake for 15 minutes at 350. Test with toothpick when done, should come out clean. Let cool mostly.
7. Frost and eat.
Yields enough for about a dozen cupcakes
1 sticks of butter, room temperature
3/4 c of cocoa powder
1 tsp vanilla extract
2 1/2 c powdered sugar
milk, several tbsps as needed
1. Combine butter and extract in the mixer.
2. Combine powdered sugar and cocoa powder in a medium bowl.
3. Add powdered sugar/cocoa to mixer slowly. After all cups are added, I usually add milk to thin. Do this very slowly so you don't thin it too much.
4. Pipe onto cakes! I used a star tip.
5. Decorate with little light green pearls or with the Andes mints!
These are a great cupcakes to spice up your chocolate cake route. Chocolate lover will love them, promise!