Tuesday, August 27, 2013

Mint Chocolate Cupcakes

I found this recipe on The Repressed Pastry Chef blog and modified it a little to make birthday cupcakes for Kathy (my future mother-in-law). Everyone really liked them; the cupcakes were fluffy and had good flavor! This recipe has no eggs in it.

This recipe makes 2 dozen cupcakes (24).

Mint Chocolate Cupcakes

  • 3 cups of flour
  • 2/3 cups of Hershey's cocoa powder
  • 2 tsp of baking soda
  • 2 cups of sugar
  • 1 tsp of salt
  • 2 cups of cold water
  • 2/3 cup of vegetable oil
  • 3 tsp of vanilla extract
  • 1 tsp of mint extract
  • 2 tbsp of white vinegar
  1. Preheat oven to 350 degrees.
  2. Stir together the dry ingredients in a medium size bowl: flour, cocoa powder, baking soda, sugar, and salt
  3. Whisk together the wet ingredients in a separate medium size bowl: cold water, vegetable oil, vanilla extract, mint extract, and white vinegar. 
  4. In a large bowl, combine 1/3 of the dry ingredients and 1/2 of the wet ingredients. Once that is combined, add 1/2 of the remaining dry ingredients and all of the remaining wet ingredients and stir again. After that is combined, add the remaining dry ingredients and stir a little while longer until everything is completely combined. 
  5. Use a ladle to pour the batter into cupcake liners in a muffin/cupcake pan. 
  6. Bake for approximately 20 minutes, until you can stick a toothpick in the center of the cupcakes without any dough/batter coming out on it when you pull the toothpick out. 
  7. Let cupcakes cool completely before frosting.
  8. To frost, you can either buy store-bought chocolate frosting or use this homemade recipe that I used to make mint buttercream frosting. You can also add any sprinkles if you want after frosting.

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