mint chOcOlate chip cupcakes

AuthorHeather WallaceCategoryDifficultyIntermediate

I don't know about you but mint chocolate chip ice cream takes me back to my childhood going to the ice cream parlor in the summertime. It's cooling comfort food that everyone loves! Now you can enjoy it in a whole new way with these mint chocolate chip cupcakes!

With the way the world is right now and everyone doing their part by staying home to keep the spread of Covid-19 down, it's important to take the time and de-stress. Baking has been shown to be a great stress relief so I've been baking and cooking up a storm here and finding new ways to use leftovers and store the extra food that I make. Usually, when I make desserts I give a lot of them away to friends and coworkers but right now that is not an option. These cupcakes freeze well for later and are an easy dessert for that weeknight that you don't feel like cooking. See how at the end of the recipe.

Yields24 Servings
Prep Time40 minsCook Time21 minsTotal Time1 hr 1 min

For the Cupcakes:
 2 oz bittersweet chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg, room temperature
 2 cups all-purpose flour
 ½ cup cocoa powder
 1 tbsp baking soda
 ¾ tsp salt
 1 cup strong-brewed coffee
 1 cup buttermilk, room temperature
 cupcake liners
For the Frosting:
 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 1 tsp mint extract
 3 oz dark chocolate, finely chopped
 green food coloring

Gather Ingredients . . .
1

For The Cupcakes . . .
2

Preheat oven to 325°

Line cupcake pan with cupcake liners.

In a small saucepan add 1″ of water and bring it to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

3

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large room temperature egg.

4

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

5

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

6

Fill each cupcake mold about 2/3 full.

7

Bake for about 18 Minutesto 21 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.

Let the cupcakes cool 10 Minutes before removing from pan. Cool completely.

For the Frosting . . .
8

In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.

Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.

9

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes

10

Reduce speed to low and continue to beat until cool, about 15 Minutes.

Meanwhile, chop 3 ounces of good dark chocolate into fine pieces and set aside.

11

Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed.

The mixture may curdle before coming together.

12

Slowly stir in 1 teaspoon of mint extract.

Stop the mixer and dip a toothpick into the green gel food coloring and then dip it into the frosting. Beat until frosting is evenly green throughout, scraping the sides to incorporate.
Add more gel food coloring if desired.

13

Gradually beat in the chopped dark chocolate.

Re-beat occasionally to maintain a smooth texture.

14

Pipe onto each cooled cupcake.
You will have to use a large opened tip to pipe the frosting so the chocolate chunks do not get stuck in the tip.

Alternately you can spread on each cupcake with a knife.

15

Since you can't really share these with your friends right now you can "meal prep" your desserts for a later date by freezing them for up to 3 months-even the buttercream!!

Store in airtight containers or ziplock bags. To unthaw the cupcakes just leave on a plate for a few hours to come to room temperature. To Unthaw frosting place in the refrigerator overnight and re-whip before piping.

I find myself eating the cupcakes without frosting when I have a sweet tooth so these are perfect weeknight quick desserts to keep on hand.

Ingredients

For the Cupcakes:
 2 oz bittersweet chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg, room temperature
 2 cups all-purpose flour
 ½ cup cocoa powder
 1 tbsp baking soda
 ¾ tsp salt
 1 cup strong-brewed coffee
 1 cup buttermilk, room temperature
 cupcake liners
For the Frosting:
 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 1 tsp mint extract
 3 oz dark chocolate, finely chopped
 green food coloring

Directions

Gather Ingredients . . .
1

For The Cupcakes . . .
2

Preheat oven to 325°

Line cupcake pan with cupcake liners.

In a small saucepan add 1″ of water and bring it to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

3

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large room temperature egg.

4

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

5

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

6

Fill each cupcake mold about 2/3 full.

7

Bake for about 18 Minutesto 21 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.

Let the cupcakes cool 10 Minutes before removing from pan. Cool completely.

For the Frosting . . .
8

In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.

Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.

9

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes

10

Reduce speed to low and continue to beat until cool, about 15 Minutes.

Meanwhile, chop 3 ounces of good dark chocolate into fine pieces and set aside.

11

Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed.

The mixture may curdle before coming together.

12

Slowly stir in 1 teaspoon of mint extract.

Stop the mixer and dip a toothpick into the green gel food coloring and then dip it into the frosting. Beat until frosting is evenly green throughout, scraping the sides to incorporate.
Add more gel food coloring if desired.

13

Gradually beat in the chopped dark chocolate.

Re-beat occasionally to maintain a smooth texture.

14

Pipe onto each cooled cupcake.
You will have to use a large opened tip to pipe the frosting so the chocolate chunks do not get stuck in the tip.

Alternately you can spread on each cupcake with a knife.

15

Since you can't really share these with your friends right now you can "meal prep" your desserts for a later date by freezing them for up to 3 months-even the buttercream!!

Store in airtight containers or ziplock bags. To unthaw the cupcakes just leave on a plate for a few hours to come to room temperature. To Unthaw frosting place in the refrigerator overnight and re-whip before piping.

I find myself eating the cupcakes without frosting when I have a sweet tooth so these are perfect weeknight quick desserts to keep on hand.

mint chOcOlate chip cupcakes
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