Recipe courtesy of Giada De Laurentiis
Double Chocolate Mint Cupcakes
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 478
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 56 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 250 mg
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 478
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 56 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 250 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
- Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
- Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.
