How To make French Mint Cupcakes

Chocolate Mint Cupcakes Recipe

Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion. A chocolate moist base, filled with a white chocolate mint ganache, topped with a cream cheese and mascarpone frosting which is simply incredible, creamy, flavorful and holds its shape really well.


To print the recipe check the full recipe on my blog:


Ingredients

Makes 12 cupcakes

Chocolate Cupcakes
1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (5g) salt
1 cup (200g) sugar
1 egg
1/4 cup (56g) vegetable oil
1/2 cup (120g) buttermilk
1 tsp (5g) mint extract
1/2 cup (120ml) boiling water or coffee

White Chocolate Filling
4 oz (120g) white chocolate, chopped
3 tbsp (45g) whipping cream
1/4 tsp (1g) mint extract
Green food coloring

Cream Cheese Frosting
7 oz (200g) cream cheese, room temperature
9 oz (250g) mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) mint extract
Green food coloring
3-4 tsp whipping cream, as needed


1. Preheat oven to 350F (180C) and line a muffin pan with muffin paper liners.

2.In a large bowl whisk together the flour, cocoa powder, baking soda and salt.

3. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and mint extract. Incorporate flour mixture until well combined. Add hot water or coffee and mix to combine. The batter will have a runny consistency.

4. Pour the batter evenly into the prepared muffin liners.

5. Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.

6.Let the cupcakes cool completely on a cooling rack.

7. Prepare the white chocolate filling. Place the chocolate and cream in a heat proof bowl and place over o pot with simmering water. Let it melt over low heat. Remove from heat and incorporate mint extract and green food coloring. Let it cool.

8. Use a knife, cupcake corer or a piping tip to make a hole in the center of each cupcake. Fill with white chocolate filling.

9. Prepare the frosting. In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar, mint extract and green food coloring and mix until well combined. Gradually add 1 tsp of cream at a time until the desired consistency is obtained.

10.Transfer the frosting into a piping bag fitted with the desired tip and decorate the cupcakes.

11. Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.


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Mint Chocolate Cupcakes

Here are 4 easy steps that will help your Boxed Cake Mix Taste Better! Topped with Mint Marshmallow Frosting and a chocolate glaze, these cupcakes are heavenly. Full recipe here:

Peppermint Mocha Cupcakes | sweetco0kiepie

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Ingredients:
2 cups of flour
3/4 cup of unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 heaping tbsp espresso powder
1 3/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1/2 tsp peppermint extract
1 cup of milk
3/4 cup of hot water

Cream Cheese Whipped Frosting:
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract

To see frosting recipe watch my Pumpkin Spice Latte Cupcakes video!


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100% SUGAR FREE MOCHA MINT MILKSHAKE CUPCAKES - The Scran Line

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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

Makes 12

Cupcakes
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g xylitol natural sweetner
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
175ml milk
1 tbsp instant coffee powder

Sugar Free Chocolate Sauce
200gm good dark sugar free chocolate (doesn’t have to be cooking chocolate)
50g coconut oil (melted or chilled is fine)
50g xylitol
250ml cream (can use coconut cream to make the sauce vegan)

Sugar Free Buttercream Frosting
500g softened unsalted butter (room temperature)
1020g soft icing sugar mixture (sifted after it’s weighed)
2 tbsp milk (room temperature)
1 tsp vanilla extract

It's Time for Mojitos! Mojito Cupcakes Recipe! Fresh, Zingy and Boozy! | Cupcake Jemma Channel

Question: Does anything say SUMMER'S HERE! better than a fresh cold Mojito? Answer: YES, a MOJITO CUPCAKE! But to be honest we would choose both if we could. This zesty cupcake sponge is infused with fresh mint and topped off with a delicious Rum buttercream, and if you wanna go all they then top them off with crystallised mint leaves (and make some extra so you have a little snack whilst you work). If you whip up a batch of these Minty, Limey, Rum-y cupcakes we promise you will invited to every party there is this Summer.

And if you do make them be sure to tag us in your Instagram photos with #cupcakejemma We love seeing what you guys get up to in the kitchen!

xxx
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Paper Cases:
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For 12 Cupcakes
Preheat oven to 175C (fan assisted)
125g Caster Sugar
125g Self Raising Flour
125g Softened Unsalted Butter
1/4 tsp Bicarbonate of Soda
Zest of 2 Limes
2 Eggs
1.5 tbsp Mint Milk (see below)

For the Buttercream
250g Softened Unsalted Butter
400g Icing Sugar
1-2 tbsp Minty Milk (see below)
1-2 tbsp Rum (for a non alcoholic version use all milk or add some lime juice)

Demerara Sugar and Lime Zest for decoration

For the Minty Milk
200ml Whole Milk
Big Bunch of Fresh Mint Leaves

For the Crystallised Mint Leaves
12 Mint leaves
1 Egg White
Caster Sugar
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Fun Way to Pipe Bright Cupcakes! ????

#Short tutorial for a fun alternative cupcake buttercream style!

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