MINT CHOCOLATE CHIP CUPCAKES RECIPE - (4.5/5)

Mint Chocolate Chip Cupcakes Recipe - (4.5/5) image

Provided by á-11624

Number Of Ingredients 18

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CHOCOLATE CUPCAKE:
1 cup sour cream
1 teaspoon baking soda
2 cups flour
1/2 cup Dutch process cocoa powder
1 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon salt
2 eggs, plus 2 egg yolks
1 tablespoon vanilla
MINT CHOCOLATE CHIP BUTTERCREAM FROSTING:
1 cup butter
4 cup powdered sugar
1 teaspoon vanilla
4 tablespoons whipping cream
1/3 cup of crushed Andes
Makes 3 cups

Steps:

A few notes: I used Andes chocolate's for the mint flavoring. If you want a clean looking buttercream frosting, skip the crushed Andes and just use 1 ½ teaspoons of crème de menthe. I did not flavor the chocolate cupcake as the frosting adds all the mint flavoring I prefer. The cupcakes can be made 1 day ahead of time and kept tightly wrapped at room temperature and frosted the day of. Once frosted, keep cupcakes refrigerated Cupcakes: Heat oven to 350°F. Line cupcake pan with paper liners. In a bowl mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined. Turn off mixer and use a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture alternating in thirds. Fold in each rotation beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350°F for about 20 to 25 minutes. Mint Chocolate Chip Buttercream Frosting: Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla and cream and beat until combined. Turn of mixer and fold crushed Andy's in with a sturdy spatula or wooden spoon.