Hey there fabulous foodies ! Today is a wonderful day here in new jersey. I feel like celibrating life by making one of my favorite cupcake recipes choc mint cupcakes they are decadently chocolate with tasty mint and as always quick and easy to make . Mmmm mmm they are so sinful so try making them today foodies and celebrate life.
Choco mint cupcakes
2 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
2/3 cup unsalted butter, at room temperature
1 1/2 cups superfine sugar
3 large eggs
2 tsp. peppermint extract
1 cup milk
3 ounces semisweet chocolate, cut up
4 tbsp. unsalted butter
1 tsp. peppermint extract
Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt and cocoa, and set aside. Cream butter and sugar until light (about 5 minutes.) Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture alternately with milk, beating just until blended. Spoon batter into paper liners, filling each cup 3/4 full. Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely. For frosting: Melt chocolate and butter in a saucepan over very low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes and and eat. They are so chocolaty, minty and delicious.