Dark Chocolate Mint Cupcakes Recipe

Name: Dark Chocolate Mint Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1/2 cups Cocoa Powder; 1 cup Sugar; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Buttermilk; 1/3 cups Canola Oil; 2 teaspoons Vanilla Extract; 1 cup Dark Chocolate Chips; FOR THE MINT FILLING:; 2 cups Powdered Sugar; 3 Tablespoons Milk; 1/4 teaspoons Vanilla Extract; 1/8 teaspoons Peppermint Extract; FOR THE DARK CHOCOLATE FROSTING; 1/2 cups Butter, Softened; 2/3 cups Dark Chocolate Chips, Melted And Cooled; 3-1/2 cups Powdered Sugar; 1/4 cups Milk; 1/2 teaspoons Vanilla Extract

Servings: persons

FOR THE CHOCOLATE CUPCAKES:
1-1/2 cup All-purpose Flour
1/2 cups Cocoa Powder
1 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Buttermilk
1/3 cups Canola Oil
2 teaspoons Vanilla Extract
1 cup Dark Chocolate Chips
FOR THE MINT FILLING:
2 cups Powdered Sugar
3 Tablespoons Milk
1/4 teaspoons Vanilla Extract
1/8 teaspoons Peppermint Extract
FOR THE DARK CHOCOLATE FROSTING
1/2 cups Butter, Softened
2/3 cups Dark Chocolate Chips, Melted And Cooled
3-1/2 cups Powdered Sugar
1/4 cups Milk
1/2 teaspoons Vanilla Extract

1
Preheat oven to 350u00b0F. Line a 12 cup muffin tin with liners.
2
In a large bowl, sift flour, cocoa powder, sugar, baking soda and salt together. Set aside.
3
In a large measuring cup mix buttermilk, oil, and vanilla. Pour buttermilk mixture into the flour mixture, and mix until everything is well combined. Fold in the Nestle(R) Toll House(R) Dark Chocolate Morsels. Using an ice cream scoop (about 1/4 cup), fill each muffin tin to 3/4 full.
4
Bake for 15-20 minutes, until a tester comes out clean. Remove from oven, and turn onto a wire rack to cool completely.
5
Meanwhile prepare the filling. In a large bowl mix together the powdered sugar, milk, and both the extracts. It will be slightly thinner than frosting.
6
In the bowl of an electric mixer, cream together the butter and melted Nestle Toll House Dark Chocolate Morsels. Add sugar, milk, and vanilla. Beat until light and fluffy. You can add more milk or sugar to get your desired consistency.
7
Once the cupcakes have completely cooled, scoop 1 teaspoon of cake out of the center. Pour in some of the mint filing. Top with frosting.

2031

kcal

Calories

113

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CHOCOLATE CUPCAKES:, 1-1/2 cup All-purpose Flour, 1/2 cups Cocoa Powder, 1 cup Sugar, and more.

Yes, Dark Chocolate Mint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Chocolate Mint Cupcakes

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