These Chocolate Mint Cupcakes are going to be your new favorite dessert. A rich and decadent chocolate cupcake is topped with the fluffiest mint buttercream and the most beautiful chocolate drizzle. The cupcakes are soft and moist while the buttercream has just the right amount of minty-ness to compliment them. Plus, this recipe is small batch!
This recipe makes a total of 8 cupcakes, a great amount to make, but can also be doubled or tripled if you need a larger batch. They're really easy to make, but are sure to impress anyone because of their beautifully piped frosting.
There are three basic elements for these cupcakes: the chocolate cupcake, the mint buttercream, and the chocolate drizzle. You'll work on baking the chocolate cupcakes first and get started on that mint buttercream and chocolate drizzle while the cupcakes bake. Once the cupcakes have cooled you can decorate each with that beautiful swirl of buttercream and zig zag chocolate drizzle.
Now let's bake! Preheat oven to 350º F. Prep a cupcake pan by filling it with 8 cupcake liners. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
Add egg, scraping down the sides of the bowl with your spatula as needed.
With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even. Bake for 17-18 minutes until a toothpick inserted in the center comes out clean.
Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.
As the cupcakes bake, you can get started on that mint buttercream by creaming together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth. With the mixer on low, slowly add in spoonfuls of the powdered sugar and a drop of green food coloring.
Scrape down the sides of the bowl and mix until light and fluffy. Add in another drop of food coloring if needed and chill until needed.
Next you can make the chocolate drizzle. Place chopped chocolate in a microwavable bowl and microwave for 10 second intervals, stirring in between until the chocolate is melted. Add heavy cream and stir until combined.
Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with an Ateco 869 or similar piping tip. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
Using a spoon or a squeeze bottle carefully drizzle the top of each cupcake with chocolate. Enjoy!
These Chocolate Mint Cupcakes are going to be your new favorite dessert. A rich and decadent chocolate cupcake is topped with the fluffiest mint buttercream and the most beautiful chocolate drizzle. The cupcakes are soft and moist while the buttercream has just the right amount of minty-ness to compliment them. Plus, this recipe is small batch!
Chocolate Cupcakes
Mint Buttercream
Chocolate Drizzle
Chocolate Cupcakes
Mint Buttercream
Chocolate Drizzle
Assembly
Keywords: mint, chocolate, cupcakes
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