Unless we are talking about mint and chives. Heat until all the chocolate has melted. We’re not creaming … Gently mix together until the cake batter is soft and smooth. Just use the regular unsweetened variety! Add the melted chocolate and mix through the batter until fully combined. And finally, the secret to a silky smooth cake batter and keeping the cake rich and moist is a dollop of sour cream, a little extra melted chocolate and a shot of cooled Espresso! I know it can be easy to miss! Be sure to follow me on Pinterest for even more great ideas... and don't forget to use the little "pin" button at the top of this card to save this recipe! To prepare the mint, just pick fresh and chop it finely. If you need to thin the icing, add a teaspoon or two of milk. And yes—every single one contains some form of chocolate. The cupcakes will keep fresh for up to 3 days. I can’t wait to hear what you think of these cupcakes! Scrape down the side of the bowl and mix for three more rotations. In another large bowl that will also sit on the pot’s rim, add egg white and sugar. Learn how your comment data is processed. It shouldn't be too hard that you have to really push down; nor too soft that your finger goes straight through. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible. Do not overfill, or they may flow out of the tins as they cook. Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Bake at 350°F for 21-24 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Rich chocolate cupcakes topped with a creamy, mint frosting! Stir in the Greek yogurt. Add in the chopped mint with the last installment of flour. The frosting can be used immediately or stored in an airtight container and refrigerated. Enjoy dabbling in the diversity of deliciousness you’ll find in our Foodie Fresh collection. ♡ Healthy Banana Cupcakes with Cream Cheese Frosting. She explained that they were perfectly safe to eat, and after she plucked two large leaves, she handed one to me. Only a cluster of chocolate-mint leaves on top suggests the primary flavor component. If you add erythritol, coconut sugar, or granulated sugar, the baking time may increase by a minute or two, but not by too much! With how much candy my childhood self ate, I might not have cared back then… But I’m super excited about how healthy and delicious these mint chocolate cupcakes are! Find your favorite — try our interactive tomato chooser! Flour and grease 24 cupcake tins or just use cupcake liners. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) © 2020 Crumbs and Corkscrews. Chefs Plate: Save 55% for Back to School! Darlings, I’m a terrible gardener for the most part. That second ingredient thickens the Greek yogurt even further, giving it a pipe-able consistency. If you’re a serious gardener, stop laughing, I know they’re super easy to grow, but I’m proud of these plants. Stir in the boiling water last. For the cocoa powder, I love a really deep and dark chocolate cupcake so use an amazing intense cocoa powder. Heat oven to 350°F. So much to grow, so little time. The recipe makes between 12-16 cupcakes, depending on how full you fill the cupcake liners. . Post was not sent - check your email addresses! Cool completely, about 15 minutes. 50-Pack Muffin Liners - Pastel and Gold Foil Striped Cupcake Wrappers Paper Baking Cups, Flex Edge Beater for KitchenAid Tilt-Head Stand Mixer, 4.5-5 Quart Flat Beater Blade with Flexible Silicone Edges Bowl Scraper, optional: 1/2 teaspoon peppermint extract (see notes), 1/2 teaspoon salt (if using unsalted butter). Mint Chocolate Cupcakes are made with super indulgent dark cocoa and just the right amount of mint. The batter will be thicker than your typical store-bought cake mix, and somewhat stiff and fluffy, but it should not seem dry. ), so you just need a little bit. I have a St. Pats potluck to attend and these would go over well. Bake 30 to 35 minutes, until a toothpick comes out clean, or the top of the cake springs back if you touch it gently with your finger. Note, you cannot substitute cake flour – use all-purpose flour. I have no idea what kind of mint this is, but I do know it makes fantastic mojitos. The zing of the natural mint in the buttercream frosting was enough to balance perfectly with the chocolate cupcake. And great fresh mint chocolate cupcakes. They’re full of rich chocolate and bright mint flavors, and they’re supremely tender. It’s much stronger than fresh mint leaves (and less expensive too! And that's not what we're looking for! And there is absolutely no shortage of mint flavor! This site uses Akismet to reduce spam. When inspiration grows all around you, you can’t help but create masterpieces. What Inspired You to Write Healthier Chocolate Treats? These cupcakes are made using my favourite chocolate cake recipe, that also works well for layered cakes, like my Creme Egg cake! Don’t worry if there are still some dry portions. I think summer’s the perfect time for a few batches of mojitos! The sweetness level of different brands’ products tends to vary! Beat with an electric mixer for 2 minutes. Apparently, I have a serious knack for both. I planted eight different herbs in containers this spring to hang off my deck. Divide the batter between the prepared paper liners. Yum!!! Pin Mint Chocolate Cupcakes to your favourite Pinterest board. I don’t know in what universe this recipe would make 18 cupcakes and if it did, it’s a pretty scant amount of frosting for 18 cupcakes. However, if you’d like to use a different brand, you may need a different amount. Allow the butter to cool to room temperature. I don’t think so. Welcome! Click here to see prices. Using a mixer, stir together the sugar, flour, cocoa, baking soda, baking power and and salt. For some, it's an absolute classic combo that strikes a perfect sweet and fresh taste. Your email address will not be published. Bake for 16 to 18 minutes or until a toothpick inserted in the middle comes out clean. We finally live in a place where I can grow one so I am excited! Make sure that the bowl does not touch the water. In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Darlings, if I hadn’t dyed it green, this would be an all-natural mint frosting! Sift the flour, cocoa powder and baking powder together, and add to the mixture. It looks just like mint chocolate chip ice cream! These look delicious. Typically, most people use spearmint when cooking, but peppermint holds up really well as others. . Really, any culinary garden mint should work in this recipe. ♡ The Ultimate Healthy Dark Chocolate Cupcakes Fresh Mint Chocolate Cupcake In celebration of National Chocolate Mint Day that is today (oh yes, and now it’s official: There really is a National Day for just about anything and everything, not that we’re complaining), I went ahead and found the perfect recipe for our chocolate cookies – Chocolate Cupcakes with Fresh Mint Buttercream Frosting! However, I don’t recommend omitting the vanilla extract. These delicious cupcakes are topped with an easy-to-make Chocolate Ganache Frosting for even more rich, chocolate flavor. This site uses Akismet to reduce spam. WOW!! Infusing flavors is very simple. Add in milk if you need to get to a creamy frosting consistency. Required fields are marked *. Ready to switch to the Classic Combo Team? Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Let us teach you the best ways to grow your own mint. Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case. Leave the bowl over the water, stirring the chocolate occasionally, until all pieces are melted. Beat well between adding each egg. ), One afternoon, the daughter showed me a gathering of fresh mint plants she had found towards their neighbor’s side. I truly appreciate your interest in my recipe Kate! Add 1/3 of the flour to the sugar mixture and stir until just combined. Too much of either ingredient will dry out your cupcake batter, and too much cocoa powder will make your cupcakes taste bitter. It’s my pleasure Kate! Remember to defrost thoroughly before eating. Can’t wait to find some fresh mint and give the recipe a try . I’m just soooo incredibly fond of fresh mint that I was dying to make it into something sweet. That deep, intense chocolate sponge and that beautiful minty buttercream.