Mint Chocolate Chip Cupcakes…*
…ever-so-sweet & refreshingly cool
Aforementioned, I was asked to make a few special treats for Jonah’s Bar Mitzvah that took place last weekend. First up was Katrina’s ‘Award-Winning Chocolate Chip Cookies,’ which proved to be a huge hit. However, the most talked about dessert at the party was the mini Mint Chocolate Chip Cupcakes I made, inspired by Jonah’s favorite flavor combination. They turned out to be a magnificent replica of the ever-so-sweet and refreshingly cool Mint Chocolate Chip Ice Cream. The rich, chocolatey cupcakes were topped with a light and creamy mint buttercream that I sprinkled with mini chocolate chips to match its frozen counterpart. They were so delicious that I made them again the next day for my friend’s summer bbq, and they were just aspopular with my 22 year old friends as they were with the 13 year olds at Jonah’s party. That just goes to show that these are a real crowd pleaser! Enjoy :)
…ever-so-sweet & refreshingly cool
Aforementioned, I was asked to make a few special treats for Jonah’s Bar Mitzvah that took place last weekend. First up was Katrina’s ‘Award-Winning Chocolate Chip Cookies,’ which proved to be a huge hit. However, the most talked about dessert at the party was the mini Mint Chocolate Chip Cupcakes I made, inspired by Jonah’s favorite flavor combination. They turned out to be a magnificent replica of the ever-so-sweet and refreshingly cool Mint Chocolate Chip Ice Cream. The rich, chocolatey cupcakes were topped with a light and creamy mint buttercream that I sprinkled with mini chocolate chips to match its frozen counterpart. They were so delicious that I made them again the next day for my friend’s summer bbq, and they were just aspopular with my 22 year old friends as they were with the 13 year olds at Jonah’s party. That just goes to show that these are a real crowd pleaser! Enjoy :)
The Ingredients…*
For the Chocolate Cupcakes:
(Recipe by Martha Stewart)
(Yields ≈ 18-24 cupcakes)
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable or canola oil
1 teaspoon pure vanilla extract
For the Mint Buttercream:
(Recipe by Tracey’s Culinary Confections)
2 cups confectioners' sugar, sifted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt
green gel food coloring (optional)
semisweet chocolate chips
For the Chocolate Cupcakes:
(Recipe by Martha Stewart)
(Yields ≈ 18-24 cupcakes)
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable or canola oil
1 teaspoon pure vanilla extract
For the Mint Buttercream:
(Recipe by Tracey’s Culinary Confections)
2 cups confectioners' sugar, sifted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt
green gel food coloring (optional)
semisweet chocolate chips
The Instructions…*
For the Chocolate Cupcakes:
(Recipe by Martha Stewart)
(1) Preheat oven to 350° F. Line standard muffin tins with paper liners; set aside
(2) Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl
(3) Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes; Scrape down the sides and bottom of bowl to assure batter is well mixed
(4) Divide batter evenly among muffin cups, filling each 2/3 full
(5) Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed, then transfer to a wire rack; let cool completely. Meanwhile, prepare the buttercream…
For the Chocolate Cupcakes:
(Recipe by Martha Stewart)
(1) Preheat oven to 350° F. Line standard muffin tins with paper liners; set aside
(2) Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl
(3) Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes; Scrape down the sides and bottom of bowl to assure batter is well mixed
(4) Divide batter evenly among muffin cups, filling each 2/3 full
(5) Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed, then transfer to a wire rack; let cool completely. Meanwhile, prepare the buttercream…
For the Mint Buttercream:
(Recipe by Tracey’s Culinary Confections)
(1) In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes
(2) Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes
(*) If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color
(3) When the cupcakes are completely cool, frost as desired; Garnish with chocolate chips and ENJOY! :)
(Recipe by Tracey’s Culinary Confections)
(1) In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes
(2) Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes
(*) If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color
(3) When the cupcakes are completely cool, frost as desired; Garnish with chocolate chips and ENJOY! :)
Next time, I think I’ll serve these mini cakes next to a cold scoop of Mint Chocolate Chip Ice Cream! The more, the merrier ;)
My little dessert display at Jonah’s Picnic. . .
Everyone thoroughly enjoyed the desserts, especially the cupcakes :)