Most of the time when I make a recipe that I really like, I want to grab everyone I see by the lapels, shake them, and say, “You must make this recipe today! It is unbelievably good! Do not pass go, do not collect $200, do not do anything until you go to the store, get the ingredients for this recipe, and make it!” Then I come to my senses, let go of their lapels, sheepishly mutter “uh, sorry” and watch them as they get away as fast as they possibly can. Not really. But when I hear myself talking about a recipe, that is kind of how I feel inside. When I find a good recipe, I just want to shout it from the rooftops. Actually, blogging has saved me a lot of embarrassment, because I can’t literally grab you by the lapels and you can’t see me when I’m on the roof. Blogging gives me time to calm down, think through what I want to say, and does not allow for reaching through the computer to nab people. Good thing! Because I would be doing a lot of nabbing over this recipe.
Let me just say, my husband does not eat cake, he ate a whole one of these, and proclaimed it delicious, all the while coming back and forth into the kitchen to lick the bowl of frosting. I don’t love mint, and I think it might have been the best cupcake I have ever eaten. My daughter and her friends loved them. I kind of expected that as she really likes chocolate mint. Did I convince you to make them yet? Just be glad you are not anywhere near me where I could grab you.
I just love how Jaclyn at Cooking Classy frosted these cupcakes. She made the frosting look like a scoop of ice cream. So clever. That is why I had my husband in mind when I made these. He has always said that Baskin Robbin’s Mint Chocolate Chip Ice Cream is the best food on earth. These cupcakes really do taste like that ice cream, just not as cold (translate that, they melt in your mouth). Jaclyn suggested filling the cupcakes with ganache, but I decided to pour it over the top so it would look like an ice cream sundae. She was so right about the ganache. I thought it might make it too sweet, but it didn’t. Of course, I ate a package of sweet tarts after drinking a Slurpy this week, so I might not be the best judge. Anyway, whether you like mint or not, whether you like Baskin Robbin’s Mint Chocolate Chip Ice Cream or not, and whether you like cake or not, you must make this recipe! Then you will be the one grabbing people by their lapels and climbing on your roof.
Mint Chocolate Chip Cupcakes With Ganache Chocolate Sauce
For the Cupcake:
2 c all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 c unsweetened cocoa powder
- 2 c sugar
- 1 c vegetable oil
- 1 c hot coffee (you won’t be able to taste the coffee at all, just makes the chocolate more pronounced)
- 1 c whole milk
- 2 large eggs
- 1 tsp. vanilla
- Preheat oven to 325 degrees.
- In a large mixing bowl, sift together dry ingredients.
- Add oil, coffee, and milk and mix at medium speed for 2 minutes.
- Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Line cupcake pan with approximately 24 paper liners.
- Pour batter into liners, making sure each liner is about 2/3 full.
- Cook approximately 18 to 21 minutes, testing after 18 with a toothpick to see if done. Important not to over bake.
- Cool cupcakes on wire rack.
For the Frosting:
- 3/4 c butter, partially softened (preferably 1/2 salted and 1/2 unsalted)
- 1/2 tsp. peppermint extract
- 1 tsp. vanilla extract
- 2 1/4 c powdered sugar
- 1 Tbsp. heavy cream
- green food coloring (approximately 10 drops)
- 85 g semi-sweet chocolate, finely chopped (1/2 cup)
- In the bowl of an electric stand mixer, using the paddle attachment, whip butter on medium high-speed until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides and bottom of the bowl.
- Blend in peppermint extract and vanilla extract.
- Add in powdered sugar and heavy cream and mix on low-speed until combined.
- Blend in food coloring, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides and bottom of the bowl.
- Fold in chopped chocolate just before spreading frosting over cupcakes.
*If you want the frosting to look like ice cream, use an ice cream scoop.
**If you use the ice cream scoop to frost, you will probably need to double the frosting recipe.
***Be careful not to melt the butter if softening in the microwave. Either rest it on the counter and come close to room temperature or in a rush, place it in the microwave, unwrapped and resting in a small bowl and heat in 4 second intervals, rotating between intervals until it’s somewhat soft.
****The original recipe calls for 1 tsp. mint extract and 1/2 tsp. vanilla, but I had peppermint so I used less of it and more vanilla. Either way would be good, but be sure to note mint and peppermint are 2 different flavors.
Recipe slightly adapted from Cooking Classy
For the Ganache:
- 8 ounces chocolate, chopped into small pieces
- 1 c heavy cream
- Place chocolate pieces in a large bowl.
- Heat heavy cream on medium high until it just comes to a boil. Remove from heat and immediately pour cream over chocolate. Let sit for 5 minutes, and then stir until completely mixed and glossy. Allow ganache to cool.
- Using a soup ladle, spoon a thin layer of ganache over cupcakes and smooth with a frosting spatula. The longer you allow the ganache to cool, the thicker it will set. I didn’t wait very long before pouring it over the cupcakes, but made sure the cupcakes were completely cooled also. Store in the refrigerator, but leave out for an hour before serving or cupcakes will be hard like butter.