So, I made these beauties to take and participate in the DC Cupcake Camp 2011. What’s that saying about best laid plans? Needless to say I did not make it to DC that day nor did I really go anywhere that day due to stupidity on part of the car (not my normal car) and myself. I feel so horrible that I was not able to attend … I am sure that I am on the DO NOT LET PARTICIPATE list for 2012 and I wouldn’t blame them.
“What had happened was” that somehow I manage to trigger the alarm on the car and could not figure how to un-trigger it until my Dad deemed to show up LATE in the afternoon (nope, I don’t have anger issues) and by then it was too late to do anything except let go and let flow and have a cupcake. Can I say I was so mad originally I was actually doing that jumping up and down with my hands going up and down in anger move. If my neighbors were peeking out their windows they would have seen me in all my ridiculous glory but I was soooo MAD! Lastly, who knew that unlocking a trunk could un-arm a car alarm.
What to do when you have 3 dozen cupcakes? Why take them to work where you can help them eat their daily caloric allowance with one cupcake or perhaps two.
The origination of this cupcake is from a childhood memory. It was my birthday wish when I was a kid. It was the reason to have a birthday and grow older … it is simply the bomb dot com. My Mom would make a double layer chocolate mint cake for my birthday (even then I LOVED chocolate). Instead of making it from scratch however she would simply use Devil’s Food cake mix and doctor it accordingly … still delicious no matter how you do it and when you were a single mother working 40+ hour weeks then cake mix it is! Especially when your Mom would make meals from scratch; you have to utilize some time savers from time to time. Big Ups to working Moms (and let’s face it all Mom’s are working Moms)!🙂
If I were to describe the flavor it would be like a “Thin Mint”. The taste of peppermint is there but it is not over powering and with the chocolate it’s a match made in heaven, delicious heaven … it’s like a the cool sensation of a … just kidding.
Until Next Time,
I realize when proofing my post that I sound like I have regressed back to my teenager years.
Chocolate Mint Cupcakes
3/4 cup butter plus 3 Tablespoons of butter
3/4 cup of Bittersweet Chocolate Chips
3 Cups of Granulated Sugar
3 eggs, room temperature
2 cups of Sour Cream
1 Tablespoon of Mint Extract
3 Cups of All Purpose Flour
3/4 cup of Unsweetened Cocoa Powder
2 Teaspoons of Baking Soda
1/4 Hard Peppermint Candies, crushed
Directions: Preheat oven to 350F degrees. In a microwave safe bowl add 3 Tablespoons of butter and chocolate chips and melt together at 50% power in the microwave, approximately 2 minutes. Set melted mixture aside.
In a food processor or large ziploc baggie add peppermints and crush. They should be nice miniature pieces but not dust. Set aside.
In a large bowl sift the dry ingredients; flour, cocoa powder, and baking soda. Set aside.
In a mixing bowl, cream butter and sugar. Add an egg one at a time to mixture and beat on high for approximately two minutes each. Add mint extract and sour cream. Mix. Gradually add the dry sifted ingredients to the wet until fully mixed together. Fold in crushed peppermint candies.
In your cupcake pan add your cupcake liners. Add cake mixture to each individual cake liner; filling batter 2/3 full.
Bake cupcakes for approximately 16-20 minutes. When testing with a toothpick a little bit of cake should come with it but should not be soupy more like a crumb. When that happens remove from oven. Cake will continue to cook while cooling. Take out the oven and let cool.
3 cups of salted butter, softened
8 cups of powdered sugar, sifted
1 teaspoon of espresso powder
1/2 teaspoon of warm water
2 teaspoons of vanilla extract
12 ounces of melted bittersweet chocolate, cooled
1 to 2 Tablespoons of Milk
Directions: In a large bowl sift powdered sugar and set aside. In a microwave safe bowl melt chocolate; set aside. In a small bowl combine espresso powder and warm water; set aside.
In a large mixing bowl add butter and whip until fluffy. Add espresso water and vanilla extract and whip. Add melted chocolate and whip until incorporated. In two cup measurements whip sifted confectioner sugar to butter mixture, keep adding until the confectioner sugar has been added completely. Add milk and whip mixture until you get the proper consistency to ice cupcakes.