Chocolate Fudge Mint Cupcakes Recipes

LAYERED MINT-CHOCOLATE FUDGE

Steps:

• Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
• Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
• To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
• Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.

MINT CHOCOLATE FUDGE

Steps:

• Line an 8 or 9 inch square pan with waxed paper.
• In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
• Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
• Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
• For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

CHOCOLATE FUDGE MINT CUPCAKES

Steps:

• 1. Preheat oven to 350. Line cupcake pan with 12 liners.
• 2. Mix according to directions on the box.
• 3. Fill liners 3/4 full and bake 20-25 minutes. They may not look done, if they are firm to the touch and spring back when touched they are done, they will not pass the toothpick test. The centers are fudgey.
• 4. Remove from oven, cool in pan 5 minutes, then remove from pan onto wire racks to cool completely.
• 5. In a bowl mix butter, vanilla, peppermint, food coloring, powdered sugar and milk until smooth and of nice spreading consistency. May add more powdered sugar or drops of milk to achieve the desired consistency.
• 6. Frost cooled cupcakes...drizzle with fudge sauce or ganache if desired. And top with a andes mint candy for garnish. Recipe to follow on site for fudge sauce.
• 7. After frosting your cupcakes, store in an air tight container in the refrigerator for at least 2 hrs. This makes the cupcake even more moist and delicious!!!
• 8. Different options: Using peanut butter frosting instead of mint. then a mini reeses peanut butter cup for garnish. Vanilla or cream cheese frosting, top with a strawberry or raspberry, then drizzle with chocolate...pretty! Put chocolate chips in the batter and top with chocolate frosting for chocolate lovers! Put nearly anything in the batter...caramel filled hersey kisses tucked into each cupcake before baking is fun! Fill cupcakes with cherry pie filling after they cool and top with whipped cream, or vanilla icing and a hersey cherry kiss. OR put a teaspoon of cherry pie filling into each cupcake before baking... Just let your imagination run wild!!! Seriously, whats the worse that could happen??? You'd have a fudgey mess on your hands, so you might have to eat your cupcakes with a spoon and ice cream, that would be a tragedy! lol lol
• 9. I almost forgot! One of the favorite things kids and teens alike love that I do...I make a tower out of the cupcakes after I've frosted them, THEN drizzle with chocolate ganache or fudge sauce over the tower...I'll see if I can find a photo! :)

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE

Steps:

• For sauce:
• Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
• For cakes:
• Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
• Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

CHOCOLATE MINT FUDGE

Steps:

• Spray an 8-inch square baking dish with cooking spray. Line the bottom with parchment paper, spray the paper, and set pan aside.
• Place the white chocolate chips in a large microwave-safe bowl and heat in 15-second intervals, stirring well after each interval, until melted and smooth.
• Remove the lid and foil top from the tub of frosting and heat until pourable, about 30 seconds.
• Pour the frosting over the melted chips, then add the peppermint extract, salt, and food coloring. Stir to combine.
• Quickly add the mini chocolate and stir just 2 or 3 times-you want the chips to melt and create swirls in the fudge; if you stir too much your fudge will be brown rather than swirled.
• Pour the mixture into the prepared baking dish and smooth the top.
• Refrigerate for 2 hours, or until set. Slice and serve.

THIN MINT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
• For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
• For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
• For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
• Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
• Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.

THIN MINT CUPCAKES

Steps:

• Cupcakes:
• Preheat oven to 350°F and line pan with silicone or paper cupcake liners.
• In a large bowl, whisk sugar, eggs, brown sugar, vanilla extract and oil together.
• In a different bowl combine all of the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt.
• Pour half of these dry ingredients into the liquid mixture. Stir well.
• Add in the milk and gently stir again. Add in the rest of the dry ingredients, being careful not to over mix.
• Fill the cupcake liners half full and bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely.
• Chocolate Gonache:
• To make the gonache, add the chocolate chips and whipping cream together in a small bowl and microwave for 40 seconds. Remove from the microwave and stir. Continue to microwave until smooth.
• For the mint icing
• Beat butter until smooth.
• Add vanilla and mint extract and beat again.
• Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
• Frost Cupcakes:
• Dip the cooled cupcakes into the gonache and turn right side up to allow gonache to set on top.

ANDES MINT CHOCOLATE FUDGE

Steps:

• Add the butter, both sugars, peppermint extract, and milk to a bowl. Beat together until well combined.
• Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
• Stir in one cup of chopped Andes Mint Chocolates. You can use one cup of Andes Mint Chips instead of chopping the chocolates. Set mixture aside.
• Line a 9″x9″ pan with parchment paper. Press the mixture evenly into the pan, being sure to get into the corners. You can use a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
• Next, add the remaining two cups of chopped chocolates to a microwave safe bowl. Microwave in increments of 30 seconds on half power. Check the chocolate between each increment. Try not to stir it too much, because the brown and the green colours will blend together.
• Once fully melted, pour over the mixture in the pan. Use a spatula to smooth out the chocolate.
• Set aside and let rest for 2-3 hours to set. Cut into squares.