Mint Devil'S Food Cupcakes Recipe

Name: Mint Devil'S Food Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; cooking spray; 1/4 cup unsalted butter; 2 (1 ounce) squares semisweet chocolate; 1 cup all-purpose flour; 2 tablespoons all-purpose flour; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 2 tablespoons milk; 1/2 teaspoon distilled white vinegar; 1/2 drop pure peppermint extract; 1 cup white sugar; 1 egg; 1/2 cup boiling water; Whipped Cream Frosting:; 2 tablespoons cold water, or more as needed; 1 (.25 ounce) package unflavored gelatin; 1 cup heavy whipping cream; 3 tablespoons heavy whipping cream; 1/4 cup confectioners' sugar; 2 teaspoons confectioners' sugar; 1/2 teaspoon imitation vanilla extract; 1 drop green food coloring; 6 chocolate sandwich cookies (such as Oreo(R))

Servings: persons

Cupcakes:
cooking spray
1/4 cup unsalted butter
2 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons milk
1/2 teaspoon distilled white vinegar
1/2 drop pure peppermint extract
1 cup white sugar
1 egg
1/2 cup boiling water
Whipped Cream Frosting:
2 tablespoons cold water, or more as needed
1 (.25 ounce) package unflavored gelatin
1 cup heavy whipping cream
3 tablespoons heavy whipping cream
1/4 cup confectioners' sugar
2 teaspoons confectioners' sugar
1/2 teaspoon imitation vanilla extract
1 drop green food coloring
6 chocolate sandwich cookies (such as Oreo(R))

1
Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
2
Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
3
Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
4
Mix milk, vinegar, and peppermint extract together in another small bowl.
5
Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
6
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
7
Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
8
Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
9
Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

2137

kcal

Calories

132

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: Cupcakes:, cooking spray, 1/4 cup unsalted butter, 2 (1 ounce) squares semisweet chocolate, and more.

Yes, Mint Devil'S Food 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.

That's it — enjoy your meal!

Mint Devil'S Food Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions