Mint Chocolate Cupcakes
Mint chocolate chip ice cream was invented by an Irish immigrant named Thomas Brigham in 1973.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Mint Chocolate Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
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Stir in the mint extract and green food coloring.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, beat together the powdered sugar, butter, milk, and mint extract until smooth and creamy.
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Frost the cooled cupcakes with the mint frosting and sprinkle with mini chocolate chips.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
