Ingrédients pour Chocolate Mint Cupcakes
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Unsweetened Chocolate Squares
- 2 large eggs
- 1 teaspoon peppermint extract
- ½ cup chocolate milk
- All Purpose Flour
- 1 teaspoon baking soda
- ¼ cup crushed peppermint candies, for garnish
- 3 cups powdered sugar
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Comment préparer Chocolate Mint Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In a small saucepan over very low heat, melt the chopped semi-sweet chocolate. Stir until smooth.
- Gradually beat the melted chocolate into the butter and sugar mixture.
- Add the eggs one at a time, beating well after each addition. Stir in the peppermint extract and chocolate milk.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the ½ cup of crushed peppermint candies.
- Fill each cupcake liner about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat together the softened butter, powdered sugar, and chocolate milk until light and fluffy.
- Once the cupcakes are completely cool, frost them generously with the chocolate mint frosting.
- Garnish with crushed peppermint candies.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
114g
Fat
47g
Carbs
14g
