Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting

Ingredients

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter , melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour

Mint Chocolate Chip Frosting*

  • 3/4 cup butter , partially softened** (preferably half salted and half unsalted butter)
  • 1 tsp mint extract (don't use peppermint!)
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 Tbsp heavy cream
  • Green food coloring (I used 10 drops)
  • 85 g semi-sweet or bittersweet chocolate , finely chopped (1/2 cup)
Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting


Instructions

  1. Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  2. ..............
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