Mint Chip Cupcakes

Mint Chip Cupcakes might be just the American recipe you are searching for. One portion of this dish contains roughly 2g of protein, 16g of fat, and a total of 284 calories. This recipe serves 24 and costs 70 cents per serving. This recipe from Your Cup of Cake has 4118 fans. It works best as a hor d'oeuvre, and is done in about 45 minutes. Head to the store and pick up eggs, sour cream, chocolate chips, and a few other things to make it today. With a spoonacular score of 7%, this dish is improvable. Similar recipes are WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes, Mint Chip Cupcakes, and Mint Chocolate Chip Cupcakes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees and line pans with cupcake liners.2. Sift cake mix into a small bow land set aside. 3. In a large bowl, combine all other cake ingredients until smooth.4. Stir in cake mix.5. FIll cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.6. Buttercream: Using a food processor to a knife, chop chocolate chips into smaller chunks/flakes and set aside. In a stand mixer, beat butter for 2 minutes. Add peppermint extract and slowly add powdered sugar until you reach your desired consistency and add food dye. Add a little milk if needed if it become stop thick. Use a spatula to stir in your chocolate "flakes" that you made.7. Ganache: Place chocolate chips and cream in a microwave proof bowl and heat for about 25 seconds. Remove and stir until smooth, if needed heat for additional time. Stir in peppermint extract.8. Pipe buttercream onto cooled cupcakes (use a round tip because of the chocolate pieces) and drizzle with chocolate ganache.

 

Step by step:

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bow land set aside.

3. In a large bowl, combine all other cake ingredients until smooth.

4. Stir in cake mix.

5. FIll cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.

6. Buttercream: Using a food processor to a knife, chop chocolate chips into smaller chunks/flakes and set aside. In a stand mixer, beat butter for 2 minutes.

7. Add peppermint extract and slowly add powdered sugar until you reach your desired consistency and add food dye.

8. Add a little milk if needed if it become stop thick. Use a spatula to stir in your chocolate "flakes" that you made.

Ganache

1. Place chocolate chips and cream in a microwave proof bowl and heat for about 25 seconds.

2. Remove and stir until smooth, if needed heat for additional time. Stir in peppermint extract.

3. Pipe buttercream onto cooled cupcakes (use a round tip because of the chocolate pieces) and drizzle with chocolate ganache.

Nutrition Information:

covered percent of daily need