WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes

Total Time:
1 hr 1 min
Prep:
25 min
Inactive:
5 min
Cook:
31 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • 2 cups light cream
  • 2 large sprigs fresh mint
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 6 tablespoons unsalted butter
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 ounces dark mint chocolate (recommended: Ghirardelli)
  • Fresh Mint Buttercream:
  • 1 pound unsalted butter
  • 4 tablespoons mint-infused light cream
  • 4 cups confectioners' sugar
  • 12 fresh mint leave, for garnish (optional)
Directions

For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.

Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes. Remove from the heat and leave to cool.

Sift the flour, salt, and baking powder into a small bowl and set aside. Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl and add the eggs while mixing on medium speed. Scrape down the sides of the bowl again and switch to low speed. Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour. Reserve the remaining cream.

Finely chop the chocolate and mix into the batter by hand.

Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.

For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale. Add the mint-infused cream and continue beating. Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.

To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I debated on whether to give 3 or 4 stars. I accidentally used heavy cream instead of light but I"m not sure it would have changed much. The cupcakes were a bit dense and a little oily on the bottom but moist. To get the minty flavor I put extra mint and soaked overnight and I still felt it was fairly subtle if you weren't biting into the andes mints mixed in like chocolate chips. My local store didn't have mint chocolate chips. I used a swiss merengue buttercream instead of the one called for so I'm just critiquing the cake. Overall it was one of those where it wasn't bad but I wouldn't make it again without trying to modify it to get a better texture from cupcake.
    This cupcake is great, if you like cornbread. Even with icing, the cupcake itself tasted more like bread and less like cake. The mint-infused cream is a complete waste of time and resources as it doesn't even register when you're eating the cupcake. It feels like something is missing from the final product, and I'm convinced it's because the author (and winner of Cupcake Wars chose to alter the winning recipe so as to maintain exclusivity. Thus, I would recommend avoiding this recipe if you're looking for good mint chocolate cupcakes.
    I have made this recipe twice now and the cake always comes out dry. The last time I made it I brushed the cooled cupcakes with a mint chocolate liquor before icing. The cake absorbed the liquid and made the cake moist and flavorful.
    i think this recipe is wonderful.. when i saw it i wanted to make it right way!!!!!!!!!!
    Easy to make, delicious. I substituted the fancy Ghirardelli with a medley of chopped- up Easter leftover candy, and the cupcakes still came out perfect!  
    I was not familiar with the unit of measure for the mint, so I just boiled a whole bunch from the yard in a mix of 1-2 heavy whipping cream- milk. Very minty, green colored.  
    Also a mint syrup/ icing work great if one is not feeling the need for all that butter in the frosting.
    Made these cupcakes for a baby shower and everyone raved about them, I substituted the mint infused cream with Baileys Irish Creme coffee creamer because I could not find fresh mint at my local grocer. Everyone loved these cupcake, very moist and minty!!
    I decided to make this recipe without the fresh mint. It was really gross. I gave this 4 stars because I didn't follow the recipe the way I was supposed to but the cupcakes were dense and not very sweet. They had a taste of too much baking powder,(I did follow the rest of the ingredients perfectlymaybe that would have been covered up with the mint. I would also recommend cutting the frosting quantity in half. Hope this helps someone not be lazy-use that mint!!!
    YUCK!!!! I made these with my two friends and we followed the recipe to a T, it was so oily the cupcake was boiling in oil.
    OMG these were FANTASTIC! I loved the fact that they were minty but not overly in your face minty! I actually filled all the cupcakes to the top and the batter filled 12 perfectly. My daughter and I added a little bit of food coloring into the icing to give it a slight green tint.
    Cupckes were good but not that minty. Could have been a tad more moist. I didn't fill the liners more than 2/3 full and they really didn't rise much. I should have filled them more. Buttercream wasn't that minty so I added chocolate and mint extract.
    My family and I loved these cupcakes. I made them for Father's Day and they were a hit. The only thing I added was a peppermint flavor to the butter cream frosting and some green food coloring to complete the look.
    These cupcakes were wonderful. I made these for St. Patricks Day. The buttercream was the perfect amount of sweet to compliment the cupcakes. I added lucky charms marshmellows on the top as an added garnish. I will definatly make these again and I know that I wont be able to wait until next March 17th.
    I don't think the proportions were quite right with this one. I had a lot of leftover cream and mint mixture. The cupcakes were alright, but the frosting was terrible. It tasted like minty butter. It made way too much for a dozen cupcakes.
    This recipe was great overall. When I first added the eggs to the butter and sugar it looked weird and I thought, "I hope I did everything right." But as I went along, it turned out normal. The frosting, even after I put in the cream and powdered sugar didn't have much flavor so I added about 5-6 drops of peppermint oil, and that did the trick. This recipe is DIVINE!
    I thought this was time consuming to make and was not very good.
    Just made these and they were a hit! The cake was a bit dense for my liking, but very moist. Also, I didn't get a lot of the chocolate mint flavor...mainly just the general cake taste and the buttercream. My store didn't have the Ghiradelli type, so I used Andes creme de menthe instead and used same amount so there should have been a similar effect. Buttercream was delicious, very light and refreshing. I cooked the cream with whole springs of mint like I saw Donnelly do on the show, but I did not get enough mint flavor. I chopped up a couple leaves and continued cooking and that worked perfectly once strained. As a garnish, I grated a couple of Andes on top and that added that chocolate/mint I was missing in the cake. All in all I will use this recipe again!
    Easy and very tasty! Cooking time was perfect.
    just love it
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