Chocolate Mint Cookie Cupcakes with Mint Buttercream

The combination of chocolate and mint dates back to ancient times, with the Aztecs and Mayans using mint in their chocolate beverages.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Chocolate Mint Cookie Cupcakes with Mint Buttercream

Cooking Method: Baking Cuisine: American Courses: Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 10 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Chocolate cookie crumbs
• 0.5 cup Butter, melted
• 1.5 cup All-purpose flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Granulated sugar
• 2 large Eggs
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 1 teaspoon Mint extract
• 4 drop Green food coloring
• 1 cup Unsalted butter, softened
• 3 cup Powdered sugar
• 2 tablespoon Heavy cream
• 2 tablespoon Mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of each cupcake liner.
3. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the milk, vanilla extract, mint extract, and green food coloring.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until light and fluffy. Add the heavy cream and mint extract, and beat until well combined.
10. Frost the cooled cupcakes with the mint buttercream and sprinkle with mini chocolate chips.
11. Allow the cupcakes to rest for 30 minutes before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 50g17%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.