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Chocolate-Mint Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 18
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
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 buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract
Mint Buttercream
Chocolate-Mint Leaves, for garnish
Gallery
Chocolate-Mint Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 18
Gallery
Chocolate-Mint Cupcakes
Credit:
Con Poulos
Chocolate-Mint Cupcakes
Credit:
Con Poulos
Chocolate-Mint Cupcakes
Recipe Summary
Yield: Makes about 18
Recipe Summary
Yield: Makes about 18
Yield: Makes about 18
Makes about 18
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 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 buttermilk
- 3 tablespoons vegetable oil
- 3/4 cup warm water
- 1 teaspoon pure peppermint extract
- Mint Buttercream
- Chocolate-Mint Leaves, for garnish
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.
Reviews (4)
Add Rating & Review
56 Ratings
5 star values:
12
4 star values:
6
3 star values:
23
2 star values:
9
1 star values:
6
Reviews (4)
Add Rating & Review
56 Ratings
5 star values:
12
4 star values:
6
3 star values:
23
2 star values:
9
1 star values:
6
Add Rating & Review
56 Ratings
5 star values:
12
4 star values:
6
3 star values:
23
2 star values:
9
1 star values:
6
56 Ratings
5 star values:
12
4 star values:
6
3 star values:
23
2 star values:
9
1 star values:
6
56 Ratings
5 star values:
12
4 star values:
6
3 star values:
23
2 star values:
9
1 star values:
6
- 5 star values:
- 12
- 4 star values:
- 6
- 3 star values:
- 23
- 2 star values:
- 9
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
09/28/2010
Decent cupcakes MAKE YOUR OWN ICING THOUGH! This icing is far too buttery in both flavour and consistency.
Martha Stewart Member
Rating: Unrated
03/16/2009
I was a little worried by the previous 2 comments, and more worried when the batter looked like soup! So, I creamed a stick of butter, 2.5oz melte 100% cacao, and sugar to taste, and added that to the batter. I then added about 3/4 cu flour, and extra peppermint extract. I liked the result, but might prefer more chocolate, less mint. Since the cake was very minty, I used vanilla swiss meringue buttercream frosting - it picked up some of the mint by day 2, which was nice. I'll make this again
Martha Stewart Member
Rating: Unrated
02/20/2009
I agree with the last poster...these cupcakes were dry and nearly flavorless. The frosting was even more awful! Like eating sweetened butter...
Martha Stewart Member
Rating: Unrated
02/16/2009
Awful! I love Martha, but these cupcakes are dry and flavorless. No robust chocolate flavor and spongelike. I would never make these again.
Martha Stewart Member
Rating: Unrated
09/28/2010
Decent cupcakes MAKE YOUR OWN ICING THOUGH! This icing is far too buttery in both flavour and consistency.
Rating: Unrated
Rating: Unrated
03/16/2009
I was a little worried by the previous 2 comments, and more worried when the batter looked like soup! So, I creamed a stick of butter, 2.5oz melte 100% cacao, and sugar to taste, and added that to the batter. I then added about 3/4 cu flour, and extra peppermint extract. I liked the result, but might prefer more chocolate, less mint. Since the cake was very minty, I used vanilla swiss meringue buttercream frosting - it picked up some of the mint by day 2, which was nice. I'll make this again
Rating: Unrated
02/20/2009
I agree with the last poster...these cupcakes were dry and nearly flavorless. The frosting was even more awful! Like eating sweetened butter...
Rating: Unrated
02/16/2009
Awful! I love Martha, but these cupcakes are dry and flavorless. No robust chocolate flavor and spongelike. I would never make these again.
All Reviews for Chocolate-Mint Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Mint Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
