Mint Blackout Cupcakes

Is anyone else in complete shock that August is almost over? We’ve actually had a ton of things happening over the last month which have seemed to make it FLY!

Does that happen to anyone else? Nothing happens for a couple months then 7 things happen in one week?

I’m exaggerating a bit (shocker), but I just feel like that’s been going on!

Also, we’ve been having AMAZING weather recently which has made me giddy for fall! These cool mornings start my day out RIGHT. I’ve been rocking my iced coffee, driving to work with the windows down and dreaming of fall clothes…fab-u-lous.

You know what else is fabulous? Perfectly colored frosting. You know I love bright colors. I put a random mix of different food colorings and bam – bright seafoamy green.

And underneath the green (with mint in it!) is deep chocolate cake. You can make these with a hint of mint… or a whole lot. Feel free to use mint flavoring or extract in the cupcake if you want more!

Enjoy!

Mint Blackout Cupcakes

adapted from Cupcakes! From the Cupcake Doctor

Ingredients:

  • 1 package 18.25 oz devil’s food cake mix
  • 6 T. dark cocoa powder
  • 1 1/2 c. buttermilk (Or 1 1/2 c. milk + 1 1/2 T. vinegar)
  • 1/2 c. vegetable oil
  • 3 large eggs
  • 1/2 t. sea salt
  • 1 t. vanilla
  • 1 bag chocolate mint chips (roughly 2 cups)

Directions:

  1. Preheat oven to 350 degrees. Place 24 cupcake liners in 2 cupcake pans. Set aside.
  2. In a large bowl, mix together all ingredients except chips. Use a whisk or electric mixer and mix well.
  3. Stir in chocolate mint chips.
  4. Use a 1/3 c. measuring cup to scoop the batter into each liner, filling it 3/4 of the way full. Remove any empty cupcake liners if you have any.
  5. Bake cupcakes for about 18-20 minutes, turning about 2/3 of the way through for even browning. You can try to use a toothpick or skewer to test its doneness, but just remember it may be gooey from the chocolate chips.
  6. Cool in pans for about 5 minutes before removing to wire rack to cool completely.

Mint Buttercream

Frosting adapted from joy the baker, originally from The Hummingbird Bakery Cookbook

Ingredients:

  • 4 c. powdered sugar, sifted
  • 10 T. unsalted butter, at room temperature
  • 4 T. whole milk
  • 1/2 t. – 1 t. mint or peppermint extract
  • green/ blue/ turquoise food coloring if desired

Directions:

  1. Beat the butter. Add in powdered sugar and beat on medium speed for a few minutes until fluffy.
  2. Slowly add in milk and mint extract and mix on low.
  3. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes.
  4. Add in food coloring. I was going for a seafoam green look so I used some neon green, bright blue, and green until I got the look I wanted. I think the gel food colorings are nice because they don’t add too much liquid in, but for this I just used what I had. It ended up being a combination of liquid and gel.
  5. Let you cupcakes cool, then frost and decorate!

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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , . Bookmark the permalink.

2 Responses to Mint Blackout Cupcakes

  1. I love the contrast of the green frosting against the dark brown of the cupcake!

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