Of course the one thing that will give me a break is baking. Although, when I pack up Big Red for the move (which Heay's has so graciously given me - he is technically hers), I will be taking a little break from baking until I'm all settled in at my new home (which is fabulous! The cutest city apartment with great amenities).
I'm one for trying new things out (this will be the second time I'm moving away. At least this time I'm staying in the same time zone and wont be thousands of miles away from home like I was in Utah) - and I have yet to find a good mint frosting that isn't over powering, until now. This is a great frosting. I highly suggest you try this one out.
|I didn't pipe my frosting this time and went for |
some edible glitter to top them off
Chocolate Mint Frosting Cupcakes
makes 24 cupcakes
1 cup cocoa powder
2 1/3 cups all purpose flour
1 2/3 cups packed brown sugar
1 1/2 tsp baking powder
1 tsp espresso powder
1 1/2 tsp baking soda
1 tsp salt
3 large eggs
1 1/2 cups milk
1 tbsp vanilla extract
1 tbsp white vinegar (distilled is ok to use)
1/2 cup butter, melted
1 cup butter, room temperature
1/4 tsp peppermint extract
5 cups confectioner's sugar
1/4 cup milk
pinch of salt
- Preheat oven to 350 degrees. Line standard cupcake tins with paper liners.
- In a small bowl whisk together all dry ingredients and set aside. In the bowl of an electric mixer, whisk together eggs, milk and vanilla. Slowly add in dry ingredients and mix until combined. Add in vinegar and butter and mix until combined.
- Divide batter among the cups, filling each 2/3 full.
- Bake cupcakes 23-25 minutes, until a toothpick inserted into the center comes out clean. Remove from tins and place on wire racks to cool completely.
- Make frosting: Beat together the butter and peppermint extract. Add confectioner's sugar and milk, beating until light and fluffy. Pipe or spread frosting on top of each cupcake. Top with sprinkles, mini chocolate chips or chopped Ande's mints.