Double Chocolate Mint Cupcakes Recipes

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DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES



Double Chocolate Cinnamon Mini Cupcakes image

Chocolate, cocoa and cinnamon butter combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible.

Provided by Food Network

Time 1h

Yield 30 mini cupcakes

Number Of Ingredients 20

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Cupcakes:
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1/2 cup sugar
1/4 cup LAND O LAKES® Cinnamon Sugar Butter Spread
1/4 cup buttermilk*
1 (1-ounce) square unsweetened chocolate, melted
1 LAND O LAKES® All-Natural Egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup boiling water
Frosting:
1/3 cup LAND O LAKES® Cinnamon Sugar Butter Spread
2 cups powdered sugar
2 tablespoons unsweetened cocoa
1/3 cup whipping cream
Decorator sprinkles, if desired
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

Steps:

  • Heat oven to 350 degrees F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.
  • Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth.
  • Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
  • Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.

NANA'S CHOCOLATE CUPCAKES WITH MINT FROSTING



Nana's Chocolate Cupcakes with Mint Frosting image

Even though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! -Chekota Hunter, Cassville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

1/2 cup baking cocoa
1 cup boiling water
1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsweetened applesauce
FROSTING:
1 cup confectioners' sugar
3 tablespoons butter, softened
4 teaspoons heavy whipping cream
Dash peppermint extract
1 drop green food coloring, optional
2 tablespoons miniature semisweet chocolate chips
Mint Andes candies, optional

Steps:

  • Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely., Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely., Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.

Nutrition Facts : Calories 253 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cupcakes.

Number Of Ingredients 13

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

MINT CHOCOLATE CUPCAKES



Mint Chocolate Cupcakes image

My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.

Provided by xoxoemilyrae

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h35m

Yield 12

Number Of Ingredients 18

1 cup boiling water
½ cup unsweetened cocoa powder
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter, at room temperature
1 cup white sugar
2 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons crushed peppermint candies
½ cup shortening
½ cup butter, at room temperature
1 ¼ teaspoons peppermint extract
3 cups confectioners' sugar, divided
3 tablespoons milk, divided
3 drops green food coloring paste, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
  • Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
  • Sift flour, baking soda, baking powder, and salt together in a bowl.
  • Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
  • Scoop batter into the muffin tin.
  • Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
  • Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
  • Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 64.7 g, Cholesterol 72 mg, Fat 25.5 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 288.9 mg, Sugar 50.6 g

DOUBLE CHOCOLATE MINI CUPCAKES



Double Chocolate Mini Cupcakes image

This recipe came from a local newspaper. These cupcakes are very chocolate, rich but not overly sweet.

Provided by Zestphobia

Categories     Dessert

Time 45m

Yield 48-55 mini cupcakes

Number Of Ingredients 15

1 1/3 cups sifted all-purpose flour
1/3 cup dutch process cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened, cut into pieces
1 cup sugar
1 tablespoon instant coffee, dissolved in
1 tablespoon hot water
3/4 teaspoon vanilla
2 large eggs
3/4 cup whole milk
1 cup miniature chocolate chip
6 ounces semisweet chocolate, chopped or 6 ounces miniature chocolate chips
6 tablespoons unsalted butter, cut up
6 tablespoons heavy cream or 6 tablespoons whipping cream

Steps:

  • This recipe makes about 50 to 60 miniature cupcakes.
  • Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
  • Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
  • Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
  • Add eggs one at a time and beat well after each addition.
  • At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
  • Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
  • Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
  • For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
  • Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!

Nutrition Facts : Calories 107.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.6, Sodium 39.1, Carbohydrate 10.8, Fiber 1.1, Sugar 6.4, Protein 1.6

DOUBLE CHOCOLATE MINT COOKIES



Double Chocolate Mint Cookies image

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 33m

Yield 96

Number Of Ingredients 10

2 ½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
  • Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
  • Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g

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