Senin, 13 Mei 2019
Deep, darkish satan’s meals Cupcakes with Mint Buttercream make an brilliant deal with for St. Patrick’s Day or any day! Shaved chocolate mint chocolates are an appropriate garnish for those tasty cupcakes. in case you love the combination of chocolate and mint, these are the cupcakes for you!
I’ve made lots of chocolate cupcakes in my lifetime, as I’m certain some of you have as properly. You wait with anticipation for that dark chocolatey goodness simplest to discover it falls brief of being truly chocolatey. Does this sound familiar? That definitely takes the wind out of my sails.
If I’m promised a devil’s meals cupcake, call me loopy, I want a wonderful chocolatey cupcake. After many variations, I’ve finally landed on a solid recipe for a satan’s food cupcake that doesn’t leave me feeling love it didn’t quite hit the mark.
Ingredients
For the Cupcakes:
- 3 sticks unsalted butter room temp
- 3/4 cup cocoa powder dark
- 3/4 cup water hot
- 3/4 cup sour cream
- 3 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 1/4 cups sugar
- 4 eggs large
- 1 tablespoon vanilla bean paste or extract I prefer Nielsen-Massey
For the Buttercream
- 1/2 cup semi-sweet chocolate melted, room temp
- 4 sticks unsalted butter room temp
- 2 lbs powdered sugar 2 boxes
- 1/4 cup green Creme de Menthe
- pinch kosher salt
Instructions
- Preheat the oven to 350 F. Line cupcake pans with papers.
- In a medium bowl, whisk cocoa and hot water together until smooth.
- Let cool slightly, then whisk in sour cream and melted chocolate until combined.
- In a separate bowl, sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.
- Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla.
- With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Using a scoop (I used a size 20 scoop - 1 5/8 oz) divide batter evenly into cupcake liners. Bake for 16 - 18 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
Mint Buttercream
- Using an electric mixer, beat all ingredients together on low speed for one minute until combined, then at high for another 3 - 4 minutes until light and fluffy.
- Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy