In an effort to force myself to actually make some recipes from the cookbooks I buy (instead of watching them collect dust on the coffee table), I’m committing to a once-monthly blog post I’ll call “Cook The Book.” Not to be confused with my other monthly “If I Liked It, Then I Should Have Put A  Ring [Binder] On It” posts, these dishes may not necessarily be ones I’ve made again and again (yet). This is just my effort to try out some cookbook recipes and share the results with you.
Who wants to make some green cupcakes for St. Patty’s Day? While I’m all for cupcakes that involve Bailey’s Irish Cream, Jameson whiskey, beer, or other types of Irish-related alcohol, I really love the combination of mint and chocolate. My favorite flavor of ice cream is mint-chocolate chip, and this is sort of like the cupcake version of that.
As I’ve mentioned previously, I really like the ideas in Martha Stewart’s Cupcakes, but sometimes the cake portion of the cupcakes can be a little too dense for my liking. And sometimes Martha’s recipes are just ridiculously, needlessly complicated. So what I’ve started doing is using her flavors, but adapting them to start with either a boxed cake mix (not ashamed at all), or a less-dense cake batter recipe.
To keep it real – those chocolate mint leaves you see on top of the cupcakes? Those were a huge pain in the butt to make, and for every one good leaf I got, I got 5 broken/no-good leaves. And Martha wants you to have like, 8 of them per cupcake. Haha, ok, yeah right. NO WAY would I attempt to make those again. Next time, I would definitely use Andes Mints or Junior Mints to decorate the top, and call it a day.
And Martha’s Mint Buttercream? It was also a huge pain in the butt to make. Next time, I would definitely start with either a very simple vanilla frosting, or store-bought frosting, add some mint extract and green food coloring, and call it a day.
So, without further ado, here’s my recipe for Martha’s Chocolate Mint Cupcakes, adapted for the semi-lazy/more realistic person.
Chocolate Mint Cupcakes
- 3 large eggs
- 1 box Duncan Hines Devils Food Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 1-1/4 teaspoon pure peppermint extract
- Mint Buttercream
- 1 container Duncan Hines Creamy Homestyle Buttercream Frosting
- 1/8 teaspoon pure peppermint extract
- Green food coloring
- -If you have a lot of time on your hands, you can attempt to make these. Good luck.
- -You can also use: Andes Mints, Junior mints, chocolate chips, fresh mint leaves, chocolate sprinkles, or anything else you want!
- Make Cupcakes: Preheat oven to 350 degrees F. Line muffin pans with liners. In large bowl, blend eggs, cake mix mix, water, oil and extract at low speed 30 seconds or until moistened. Beat at medium speed for 2 minutes. Divide into muffin liners.
- Bake 18 to 21 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan on wire rack 15 minutes. Transfer cupcakes to wire rack and cool completely before frosting.
- Make Mint Buttercream: Put frosting in large bowl. Fold in peppermint extract. Taste and decide whether you want it more minty or not. If you want it more minty, add one drop of extract at a time until you’re satisfied. Fold in food coloring, 2 drops at a time, until frosting is as green as you want it.
- Garnish as desired
Adapted from Martha Stewart
All entries in the “Cook The Book” Series:
- Martha Stewart’s Cookies: Iced Hermits, Cream-Filled Chocolate Sandwiches, Pumpkin Cookies with Brown Butter Icing, Chocolate-Ginger Brownies, Pecan Tassies, Gingersnap-Raspberry Sandwiches
- Martha Stewart’s Cooking School: Creme Brulee
- Martha Stewart’s Cupcakes: Chocolate-Salted Caramel Cupcakes, Stout Cupcakes, Triple-Citrus Cupcakes, Blueberries and Cream Cupcakes, Streusel Cupcakes, Raspberry Marble Cheesecakes, Chocolate-Mint Cupcakes, Mocha Cupcakes, Strawberry Cupcakes, Chocolate Chip Cupcakes, Yellow Buttermilk Cupcakes, Mint-Filled Brownie Cupcakes
- Martha Stewart’s Pies & Tarts: Coffee Cream Pie, Chocolate Pear Tart, Strawberry Icebox Pie
- Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen: Sweet Corn & Wild Mushroom Soup
- Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi: Asparagus Mimosa, Very Full Tart
- Tyler’s Ultimate: Chocolate Banana Bread