Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mint Chocolate Cupcakes
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- Level: Easy
- Total: 1 hr 50 min
- Active: 30 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 575
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 5 g
- Sugar
- 57 g
- Protein
- 5 g
- Cholesterol
- 48 mg
- Sodium
- 189 mg
- Level: Easy
- Total: 1 hr 50 min
- Active: 30 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 575
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 5 g
- Sugar
- 57 g
- Protein
- 5 g
- Cholesterol
- 48 mg
- Sodium
- 189 mg
Ingredients
For the cupcakes:
For the frosting:
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.
- Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.
- Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.
