Chocolate cupcakes with mint frosting?

Anyone know a simple recipe for this? Thanks.

Chocolate cupcakes with mint frosting?
Chocolate Mint Chip Cupcakes

Makes 18-20 (like I said, I only got 16...)



1/4 cup (1/2 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted

2 large eggs, at room temperature

1 teaspoon peppermint extract

1/2 cup chocolate milk

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 cup (6 ounces) mini semi-sweet chocolate chips



1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.

2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.

3. In a separate medium-sized bowl combine the flour and baking soda.

4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.

5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.



Mint Swiss Meringue Buttercream (recipe adapted from marthastewart.com)

Makes about 3 cups



3 egg whites

3/4 cup granulated sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 teaspoon peppermint extract



1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).

2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).

3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)

4. Beat in peppermint extract. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.



http://howtoeatacupcake.blogspot.com/200...



http://www.epicurious.com/recipes/food/v...

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Reply:Easy One-Bowl Milk Chocolate Fudge Cupcakes

| 27 min | 5 min prep | SERVES 12

|

Ingredients

1 3/4 cups all-purpose flour

1 cup brown sugar

1/4 cup unsweetened baking cocoa (sifted)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/8-1/4 teaspoon cinnamon (optional)

1 cup milk or half-and-half cream

1 egg , slightly beaten

1/3 cup salad oil (use Canola or vegetable oil)

1 teaspoon vanilla

1 cup semisweet mini chocolate chips

1/2 cup nuts (optional)

Directions

1Set oven to 350 degrees.

2Line 12 regular size muffin tin with paper liners.

3In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.

4In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.

5Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.

6Mix in the chocolate chips and nuts (if using).

7Divide the batter evenly between the lined muffin tins.

8Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).

9Cool, and frost



--------------------------------------...



Mint Frosting



2 tablespoons butter , very soft

2 cups icing sugar

2 1/2 tablespoons table cream

1/4 teaspoon peppermint extract

to taste green food coloring

to taste chocolate sprinkles



For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Frost cooled cake and decorate with chocolate sprinkles.
Reply:MINT FROSTING



1 1/2 c. confectioners sugar

2 tbsp. milk

1 tbsp. shortening

1/2 tsp. vanilla

1/8 tsp. pure mint or peppermint extract

2 to 3 drops green food coloring (optional)



Combine all ingredients in the order listed in small mixing bowl. Beat until spreading consistency. Additional sugar may be needed if frosting is too thin



MOIST CHOCOLATE CUPCAKES



1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup vegetable oil

1 cup water

1 teaspoon vinegar



Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.

Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.





OR







CHOCOLATE CUPCAKES WITH PEPPERMINT

BUTTERCREAM



Cupcakes:



1-1/4 cups flour

3/4 cup unsweetened cocoa powder

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1-1/2 cups sugar

2 eggs

1/2 cup whole

1 teaspoon vanilla extract





Peppermint Buttercream:



1/2 cup unsalted butter, softened

2-1/2 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon peppermint extract

2-3 drops green food coloring (optional)



1. Preheat oven to 375°F.

2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.



3. In a separate mixing bowl, cream together butter and sugar until sugar is fully dissolved. Add eggs, one at a time, and stir until completely mixed.



4. Add dry ingredients to wet ingredients, 1/2 cup at a time, stirring until all clumps of flour have been dissolved.



5. Add milk and vanilla, and stir until batter is smooth and velvety. Pour into greased or lined muffin tins and bake for 15-17 minutes, or until a toothpick inserted in center comes out clean. Remove from heat.



6. Let cool for 15 minutes in tins, then remove and let cool outside of tins for at least 1 hour.



7. For Peppermint Buttercream, cream butter for 45-60 seconds. Add powdered sugar, and beat by hand, or with an electric mixer until mixture comes together and makes peaks. Add cream, peppermint extract, and food coloring if desired, and beat for 45-60 more seconds. Refrigerate until ready to use.



9. Once cupcakes are fully cooled, add Peppermint Buttercream. Serve with coffee or milk.



JM