Tuesday, March 18, 2008

Dark Chocolate Cupcakes with Mint Frosting

I let Matt pick this week's cupcake flavor again since he did so well last week. He wanted something green for St. Patrick's Day so he suggested this classic combination of chocolate & mint.
#77 - Dark Chocolate Cupcake with Mint Frosting

Dark Chocolate Cupcakes

8 T unsalted butter, cut into pieces
2 oz bittersweet chocolate
1/2 c Dutch-processed cocoa
3/4 c all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 c sugar
1 t vanilla
1/2 t salt
1/2 c yogurt

Preheat oven to 350 and prepare 12 muffin cups.
Place the butter & chocolate into a microwave-safe bowl. Microwave on high for 1 minute. Add cocoa & stir until everything is melted. (You may need to microwave a few seconds more.) Set aside to cool until just warm to touch.
Whisk flour, baking soda & baking powder together. Set aside.
In another bowl, whisk the eggs to combine then add sugar, vanilla and salt. Whisk until everything is blended. Add the chocolate mixture and whisk again. Add in 1/3 of the flour mixture and combine. Whisk in the yogurt and then the remaining flour mixture. The batter should be thick.
Divide the batter among the muffin cups. Bake for 18 -20 minutes.

This is a much crumblier cupcake than others I have been making which have been heavier & moister. I'm not saying one is better than the other, just a different texture.

Mint Marshmallow Frosting

1/2 c white sugar
2 T & 2 t water
1/8 t cream of tartar
1 egg white
1/2 t mint extract
green food coloring

In a saucepan over medium-high heat stir the sugar, water & cream of tartar until the sugar is melted & the mixture is bubbly.

In a mixing bowl, whip the egg whites and mint extract to form soft peaks. Gradually add the sugar mixture while continuing to whip. Add green food coloring until you reach the desired color. Whip until stiff peaks form, 7 to 10 minutes.

Enough frosting to do 12 cupcakes

This frosting tastes just like a mint flavored marshmallow. It is quite stiff & worked well for the dip & twist method of frosting (dip you cupcake upside-down into the bowl of frosting & twist as pull it back out. It take a little practice but they turned out cute.) The frosting stiffens up quite a bit as it sits so be sure to cover your cupcakes.

2 comments:

Deborah said...

Love chocolate and mint - the mint marshmallow frosting sounds wonderful1

Jen said...

Kat- that is the most perfect looking swirl ever. I have to say- last time I tried to dip cupcakes in the icing like that I ended up dropping a few in!

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t = teaspoon
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