Simple, yet special, recipes for the home chef.

Chocolate Mint Cupcakes from Martha Stewart’s Cupcakes

Chocolate Mint Cupcakes - from "Martha Stewart's Cupcakes"

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 [3] 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.

 

Chocolate Mint Cupcakes - from "Martha Stewart's Cupcakes"
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 - from "Martha Stewart's Cupcakes"
Chocolate Mint Cupcakes

Yield: Makes 24 cupcakes

Chocolate Mint Cupcakes

Ingredients

  • For the 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
  • For the Mint Buttercream:
  • 1 container Duncan Hines Creamy Homestyle Buttercream Frosting
  • 1/8 teaspoon pure peppermint extract
  • Green food coloring
  • For the Garnish:
  • 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!

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Garnish as desired

Adapted from Martha Stewart

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foxeslovelemons.com/chocolate-mint-cupcakes-from-martha-stewarts-cupcakes/

All entries in the “Cook The Book” Series: 

9 Responses to “Chocolate Mint Cupcakes from Martha Stewart’s Cupcakes”

  1. Paige Flamm — March 11, 2013 at 5:42 pm

    These cupcakes look delicious!

    Paige
    http://thehappyflammily.blogspot.com

    Reply

    • Lori Yates replied: — March 11th, 2013 @ 5:59 pm

      Thanks Paige!

  2. apuginthekitchen.com — March 11, 2013 at 7:06 pm

    Chocolate and mint is the best combination and I’m with you on the mint choco chip ice cream. The cupcakes sound delicious and are beautiful.

    Reply

    • Lori Yates replied: — March 15th, 2013 @ 2:34 am

      Speaking of, I haven’t had any mint-chocolate chip ice cream in awhile. St. Patty’s Day weekend seems like the perfect time to get some :)

  3. Sara — March 15, 2013 at 12:39 am

    Lovely! Chocolate and mint are so great together. :) Love the leaf on top!

    Reply

    • Lori Yates replied: — March 15th, 2013 @ 2:33 am

      Thanks Sara :) Those leaves were so hard to make, but I was proud of them at the end! haha.

  4. plasterer bristol — April 17, 2013 at 8:25 am

    Chocolate and mint are perfect…I’m going to have a go at making these on the weekend..

    Reply

  5. Lori Yates — April 17, 2013 at 1:23 pm

    Great, I hope you like them!

    Reply

  6. Pingback: Minty & Boozy St. Patty's Day Iced Coffee - Foxes Loves Lemons

Leave a Comment