For the record, Martha’s cupcake book is awesome. Her recipes are great and so far, no fail. I don’t do everything she says necessarily, or follow it properly but I haven’t come across an issue yet.
So the base for this recipe was Martha’s except the fact I don’t have any Dutch processed cocoa right now because it’s $14 for like 8oz at Harris Teeter and that just pissed me off. Instead I used Hershey’s and snuck in some instant coffee to give it a rich flavor. So I’ll shut up now. Here’s the recipe.
Chocolate Mint Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (MS says DUTCH)
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp kosher salt
2 large eggs
3/4 cup buttermilk
(*I added 1/4 tsp instant coffee, she doesn’t)
3 tbsp vegetable oil
1 tsp pure peppermint extract
3/4 cup warm water
Preheat oven to 350. Line muffin tins with liners. With the electric mixer, whisk together flour, cocoa, sugar, baking soda, baking powder and salt. Once mixed add eggs, buttermilk (I mixed the buttermilk with the 1/4 tsp of instant coffee) oil, peppermint, and water and mix on low until smooth. It makes 18 perfect cupcakes.
And I really do mean perfect.
The frosting is this recipe http://www.marthastewart.com/recipe/chocolate-frosting-cupcakes
I didn’t want to overdo it with the mint, I know my kids wouldn’t have liked her mint buttercream icing, but we topped it with a junior mint instead.
Yum!
Hubby's birthday is coming up and I may have to make him those. He would love it.
Is it bad that I've had that cookbook for awhile and have yet to make anything out of it? I collect cookbooks like flies and then don't use them.
Okay, yum!!! I actually have everything in the house to make these. I may have to tonight!
It's not that I KNOW it will taste like minty heaven…..it's how damn PRETTY it is.
pases – bland roadways
looks yummy. might have to ATTEMPT for new years bash.