St. Patrick’s Day is right around the corner, and I’ve heard that Boston gets pretty excited for the holiday. (Understatement of the century.) My baby sister is flying in to Logan around 5:00 P.M. on Saturday, so we’re guaranteed to have an interesting T-ride home.
In preparation for the shenanigans, I’ve been practicing my green baking. Sorry, not eco-friendly baking… rather, baking green things. First on the list, chocolate peppermint cupcakes.
Just a word of warning, these cupcakes are not for people in a hurry. Making them is a very putsy process, involving two different pastry bags, two mixing bowls, and a saucepan. But when I watched Gabe take his first bite and goosebumps literally crept up his arm from sheer delight, it was totally worth it.
P.S. Shout-out to my dear friend Susanne for giving me the awesome cupcake liners!
Chocolate Peppermint Cupcakes
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil (I used grapeseed oil)
- 2 tsp. vanilla extract
- 1 cup boiling water
Chocolate Mint Filling
- 3 oz. chopped dark chocolate (or 1/2 cup chocolate chips)
- 3 Tbs. milk
- 1/4- 1/2 tsp. peppermint extract
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 tsp. peppermint extract
- 3-5 Tbs. milk
- green food coloring
For the cupcakes, preheat oven to 350° F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be very thin– don’t worry! Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. Remove cupcakes from muffin tin and let cool completely on a wire rack.
For the mint filling, place the chocolate and milk in a small saucepan over low heat. Stir constantly until mixture is melted and smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or pastry bag with a small tip.
When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.
For the frosting, in a large bowl, beat the butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the milk and peppermint extract. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Store in the refrigerator.
Makes about 30.
Source: Adapted from Mel’s Kitchen Cafe.
Nutrition facts (per cupcake): 225 calories, 8.5 g fat (3.2 sat), 37.6 g carbs, 2.1 g protein, 1.1 g fiber.