Chocolate Mint Cupcakes With Frosting

30m
Prep Time

15m
Cook Time

45m
Ready In

Recipe: #22723

February 01, 2016

Categories: Desserts, Cupcakes, Brunch, Fathers Day, Mothers Day, Potluck, St Patricks Day Oven Bake, Vegetarian, Flour, Chocolate, Kosher Dairy, more

recipe by:
ellie

"We enjoyed these cupcakes. I made changes from the original recipe which was posted in Bon Appetite (February 2004) - the way we made it is posted below. Frosting needs to firm up and it takes a few hours before piping onto the cupcakes (not in prep times)"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (60.6 g)
Calories 249.1
Total Fat - 15.1 g
Saturated Fat - 6.7 g
Cholesterol - 50.2 mg
Sodium - 103.1 mg
Total Carbohydrate - 25.8 g
Dietary Fiber - 0.9 g
Sugars - 18.9 g
Protein - 4.3 g
Calcium - 70.2 mg
Iron - 0.8 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Butter 2 (12 cup) mini cupcake pans or use paper liners (I buy the tiny paper lines for the mini cupcake pans)

Step 3

In a food processor blend first 4 ingredients (pecans - mint) until pecans (you can also use walnuts) are finely chopped.

Step 4

In a small bowl sift together the flour and baking powder.

Step 5

In a saucepan over low heat combine the chocolate and butter, stirring until melted.Let cool.

Step 6

In a large bowl of an electric mixer beat the sugar with the eggs and vanilla until thick (under 5 minutes). Beat in the cooled chocolate mixture and then stir in the nut mixture.

Step 7

Spoon 1 1/2 tablespoons of batter into each muffin cup.

Step 8

Bake until tester inserted into center comes out clean - 15 minutes. Cool in pan on rack and then turn cupcakes out onto a rack. ***These can be made one day ahead, covered and stored at room temperature.

Step 9

To make the frosting: in a saucepan over medium heat bring the cream and butter to a simmer, stirring until butter melts. Remove from heat. Stir in white chocolate; stir until the chocolate melts. Stir in the mix extract and I added enough green food coloring to get a pretty green color. Transfer frosting to a bowl and let cool at room temperature until firm enough to pipe, stirring occasionally -- this will take a few hours -- or instead when frosting cools you can just frost the cupcakes with the frosting.