My boyfriend’s favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.
Ingredients
Mint Buttercream
- ½ cup shortening
- ½ cup butter, at room temperature
- 1 ¼ teaspoons peppermint extract
- 3 cups confectioners' sugar, divided
- 3 tablespoons milk, divided
- 3 drops green food coloring paste, or as needed
Cupcakes
- 1 cup boiling water
- ½ cup unsweetened cocoa powder
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, at room temperature
- 1 cup white sugar
- 2 tablespoons white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons crushed peppermint candies
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
Step 2
Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
Step 3
Sift flour, baking soda, baking powder, and salt together in a bowl.
Step 4
Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
Step 5
Scoop batter into the muffin tin.
Step 6
Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
Step 7
Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
Step 8
Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 488 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat13g | 63% |
Cholesterol72mg | 24% |
Sodium289mg | 13% |
Total Carbohydrate65g | 24% |
Dietary Fiber2g | 6% |
Total Sugars51g | |
Protein4g | |
Calcium27mg | 2% |
Iron1mg | 7% |
Potassium93mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this